Betty's Southern Orange Slice Cake
Betty demonstrates how to make a Traditional Southern Orange Slice Cake. This is an impressive cake that can fill in for a fruit cake on your Christmas table!
Southern Orange Slice Cake
1 cup butter, softened
2 cups sugar
4 eggs
3 ½ cups all-purpose flour
1 teaspoon soda (I omitted the soda, but I recommend adding it in.)
½ cup buttermilk
1 pound orange slice candy, chopped
2 cups chopped pecans (You may substitute another kind of nut, if you prefer.)
1 cup angel flake coconut
½ pound chopped dates
cooking oil spray
2 cups confectioner's sugar
¼ to ½ cup orange juice (to desired consistency)
With an electric mixer on medium speed, cream butter and sugar together in a very large mixing bowl. Beat in eggs, then flour and buttermilk (also soda, if you are using it). Add candy, pecans, coconut, and dates. Mix well. Pour batter into a tube pan that has been sprayed with cooking oil spray. Bake at 275 degrees (F) for 2 hours, or until cake tester comes out clean. (I placed a square of aluminum foil over the top or the cake for the first hour, in order to prevent over-browning.) While cake is hot, mix confectioner's sugar and orange juice and pour it over the top of the cake to form a glaze. Allow cake to cool in pan. (The glaze will sink into the cake as the cake cools.) Remove cooled cake from pan and place on nice cake plate. When ready to serve, cut cake into 1-inch slices, garnishing the top with whipped cream (or Cool Whip), a piece of orange slice candy, and a sprig of mint. I hope you love this Orange Slice Cake!--Betty ♡♥♡♥♡
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Date and Nut Loaf
This outstanding Date and Nut Loaf makes the perfect afternoon tea treat. We love it with a generous slathering of butter and a good strong cuppa. You can find the full recipe in our third book It's Always About the Food.
Crostini 11 Ways For Your Next Party • Tasty
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Quick-Bake Spinach and Cheddar Strata - Everyday Food with Sarah Carey
Looking for the ideal breakfast for feeding a hungry crowd over the holiday? This vegetarian strata is easy to prepare and is also incredibly adaptable. A warm and comforting make-ahead dish that may become your new go-to favorite for the holidays
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Quick-Bake Spinach and Cheddar Strata - Everyday Food with Sarah Carey
Martha Stewart Makes 3 Dried Fruit Recipes | Martha Bakes S11E1 Dried Fruit
Fruit preservationist, Leda Meredith, stops by Martha’s kitchen to share her techniques for drying fruit. Then, Martha incorporates dried fruit into two traditional British recipes: pocket-sized pastries called Eccles cakes and a steamed currant pudding known as spotted dick served with a lush crème anglaise.
#DriedFruit #Eccles #Cakes #Baking #Recipes
0:00 Introduction
0:42 How to Dry Fruit
6:34 How to make Eccles Cakes
12:45 Steamed Currant Pudding Recipe
19:04 Moroccan Fruit Cake Recipe
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This episode originally aired at Season 11 Episode 1.
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Pocket-sized Eccles Cakes -
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Martha Stewart Makes 3 Dried Fruit Recipes | Martha Bakes S11E1 Dried Fruit
Ina Garten's Brownie Pudding | Barefoot Contessa | Food Network
Ina creates the perfect dessert with cake on the outside and pudding on the inside!
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Brownie Pudding
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 servings
Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Vanilla ice cream, for serving
Directions
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.
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Ina Garten's Brownie Pudding | Barefoot Contessa | Food Network