Kahlua & Date & Nut Bread Recipe
Kahlua & Date & Nut Bread Recipe
The softest BANANA BREAD recipe I've ever had. Moist banana loaf
RECIPE:
SHOP:
If you’re looking for a banana bread recipe that is super moist and bursting with banana flavour, then this recipe is it! It comes together so easily, and is finished off with an optional topping of walnuts that add great crunch and texture to the banana loaf – so so good!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
▢1½ cups (339 g) mashed bananas - about 3 large bananas, must be ripe bananas (the riper the better!)
▢1⅔ cups (200 g) all purpose flour
▢2 tbsp (16 g) cornstarch - also known as cornflour in some countries
▢1 tsp baking powder
▢¾ tsp baking soda
▢½ tsp salt - omit if using salted butter
▢¾ tsp ground cinnamon
▢¾ cup (150 g) soft brown sugar
▢¼ cup (56 g) unsalted butter - room temperature
▢¼ cup (52 g) unflavoured vegetable oil - I use canola oil
▢1½ tsp vanilla essence/extract
▢1 large egg - room temperature, size 7 egg
▢¼ cup walnuts - you can add more or less
Bake at 160 °C (320°F) with the fan on (convection mode) for 1 hour, or until a skewer or knife comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Rich fruit Cake with Kahlua ( Rum & coffee liqueur ) | #recipes #cake #christmas
#christmas #cake #recipe
Fruit cake with Kahlua ( Rum & Coffee liqueur )
Ingredients
Dry Fruits: 2 cups, any dry fruits of your choice
40 gms kiwi
40 gms apricots
40 gms pineapple
40 gms cherries
40 gms blueberries
40 gms golden raisins
40 gms black raisins
40 gms cranberries
Nuts:
40 gms almonds
40 gms pecans
40 gms cashews
1 cup Kahlua
2 cups all purpose flour
1/2 cup butter
3/4 cup brown sugar
1/2 cup white sugar ( for caramel sauce )
4 eggs
1/4 cup oil
1/2 cup milk
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon powder
3/4 teaspoon ginger powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon lemon juice
Method:
1. Add the dry fruits to a jar. Add Kahlua and soak for minimum 2 hours to overnight .
2. Preheat oven to 350° F. Grease and line a round pan with parchment paper.
3. Spread white sugar in a pan. When the sugar starts to get golden brown add the water and mix well to make a caramel sauce. Drain the soaked fruits and reserve the soaked liquid . Add the almond extract.
4. Beat brown sugar and butter till creamy. Add the oil and blend well. Add the eggs one at a time blending well each time.
5. Add the sieved flour and blend. Mix in the milk till smooth
6. Add the milk powder and mix well. Sieve baking powder , baking soda, cinnamon powder , ginger powder.
7. Add in the sieved flour and spice mixture. Blend well.
8. Now mix in the nutmeg, salt, lemon zest and orange zest.
9. Mix in the dry fruits, reserving half a cup for topping.
10. Add in the nuts, give it a good mix.
11. Add to the greased pan and bake for 1 hour and 15 minutes or till a skewer inserted comes out clean.
12. Pour the reserved kahlua over the cake when it is still warm. this keeps the cake moist and it is optional .
13. Dust with powdered sugar .
Link to non- alcoholic fruit cake
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Pradeepa.
Copyright @plateandpalette.
Four DIY Liqueurs
Here are the recipes:
4 DIY LIQUEURS
CHOCOLATE LIQUEUR
4 oz. (120 ml) Rum
50g Dark Chocolate (70%)
75g Powdered Sugar
3 1/2 oz. (105ml) Cream
2 Tbsp Unsweetened Cocoa Powder
PREPARATION
1. In a pan, mix together cream, powdered sugar and cocoa powder. Heat over low.
2. Slowly add the dark chocolate and stir gently until melted. Remove from heat and allow to cool.
3. Add rum to mix and stir until smooth. Pour mix into bottle and store in the refrigerator. Enjoy responsibly!
NUTELLA CREME LIQUEUR
8 oz. (240ml) Vodka
6 oz. (180ml) Heavy Whipping Cream
1/2 Cup Nutella (Room Temperature)
1/4 Cup Sugar
1/2 Tsp Vanilla extract
PREPARATION
1. In a saucepan whisk together nutella, sugar and vanilla. Cook over medium heat slowly adding whipping cream. Gently combine until smooth and creamy.
2. Continue to heat until it begins to simmer. Remove from heat and allow to cool.
3. Whisk in vodka, pour mix into bottle and refrigerate. Enjoy responsibly!
IRISH CREAM
6 oz. (180ml) Irish Whiskey
4 oz. (120ml) Cream
7 oz. (210ml) Sweetened Condensed Milk
1 1/2 Tbsp Chocolate Syrup
1/2 Tsp Vanilla Extract
1/2 Tsp Instant Coffee
PREPARATION
1. Add all ingredients to a blender and mix until just combined.
2. Strain mix if needed.
3. Pour mix into bottle, seal and store in the refrigerator. Enjoy responsibly!
COFFEE LIQUEUR
6 oz. (180ml) Vodka
1/4 Cup Instant Coffee
8 oz. (240ml) Boiling Water
1 Cup Brown Sugar
1 Cup White Sugar
1/4 Tsp Vanilla Extract
PREPARATION
1. Place coffee and water into a large bowl and stir. Add sugars and stir again until cooled slightly.
2. Add vodka and vanilla and stir again. Cover and allow to sit at room temperature for two weeks. Stir every now and then.
3. Strain mix into bottle and refrigerate. Enjoy responsibly!
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MOIST MOCHA CAKE! That Melts in Your Mouth! Simple and very tasty!
Hello everyone ,today I'm sharing with you MOIST MOCHA CAKE! That Melts in Your Mouth. How to Make MOCHA CAKE step by step. Do you like MOCHA CAKE? Leave me a comment if you make chocolate mocha cake recipe, and tell me what other cookies or desserts recipes you would like to see.
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❤️Watch this video from start to finish to learn this delicious cake recipe!❤️
Let's Make MOCHA CAKE
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???? Ingredients
the cake
80 g cake flour
1/2 tsp baking powder
10 g cocoa powder
1 tbsp instant coffee
4 egg yolks (L)
50 g granulated sugar
1/4 teaspoon salt
60 g milk
50 g vegetable oil
1 tsp vanilla extract
4 egg whites
50 g caster sugar
1/2 teaspoon vinegar
Syrup
80 g milk
15 g sugar
The whipped cream
100 g Whipping cream (1)
50 g semi-sweet chocolate (57.7%)
2 g instant coffee
300 g Whipping cream (2)
50 g icing sugar
a pinch of salt
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Tray size 9 x 9 inch
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How to bake
-Bake preheated oven at the 160 C for 20-22 minutes
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Make sure you pre-heat your oven
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❤️Thank you for watching ❤️
????Subscribe and Like always thanks ❤️
????ส่วนผสม
ตัวเค้ก
แป้งเค้ก 80 กรัม
ผงฟู 1/2 ช้อนชา
ผงโกโก้ 10 กรัม
ผงกาแฟ 1 ช้อนโต๊ะ
ไข่แดง 4 ฟอง (เบอร์2)
น้ำตาล 50 กรัม
เกลือ 1/4 ช้อนชา
นมสด 60 กรัม
น้ำมันพืช 50 กรัม
กลิ่นวานิลลา 1 ช้อนชา
ไข่ขาว 4 ฟอง
น้ำตาล 50 กรัม
น้ำส้มสายชู 1/2 ช้อนชา
น้ำเชื่อมพรมเค้ก
นมสด 80 กรัม
น้ำตาล 15 กรัม
วิปปิ้งครีมแต่งหน้าเค้ก
วิปปิ้งครีม 100 กรัม (1)
ดาร์กช็อกโกแลต 50 กรัม (57.7%)
ผงกาแฟ 2 กรัม
วิปปิ้งครีม 300 กรัม (2)
น้ำตาลไอซิ่ง 50 กรัม
เกลือเล็กน้อย
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ในคลิปใช้พิมพ์ขนาด 9x9 นิ้ว
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วิธีการอบ
- อบไฟบน-ล่าง 160 C ไม่เปิดพัดลม 20-22 นาที หรือกระทั่งสุก
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**เช็คสุก โดยเอานิ้วแตะไปที่หน้าเค้ก หากไม่มีรอยนิ้วมือก็ใช้ได้ค่ะ **
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▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
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❤️ ถ้าชอบคลิปนี้ อย่าลืม ????กดไลค์ ????กดแชร์ ????กดติดตาม เพื่อรับชมคลิปใหม่ๆนะคะ
หรือถ้าอยากให้ทำเมนูอะไร คอมเม้นท์ไว้ใต้คลิปเลยค่ะ ❤️
Soft Moist Brandied Fruit Cake | Christmas Cake
Brandied Fruit Cake - a must have dessert for the holiday season. This cake is so moist and with all the chewy fruits and nuts is so delightful. For those who might be skeptical with the brandy, not to worry because it won't make you drunk. All you get is the nice aroma of the alcohol. It will make your whole house fill with holiday and celebration mood, for some reason that how I felt. Hope to will give this a try to impress you family and guests. Enjoy!
FULL RECIPE, please visit my blog at
Ingredients:
I am using 7x7x3 inch pan
1/2 cup red candied cherries, diced
1/2 cup green candied cherries, diced
1/2 cup dried apricots, diced
1/2 cup gold raisins
1/2 cup black raisins
1 tbsp orange zest
1 cup brandy or rum
3/4 cup pecans, diced
3/4 cup walnuts, diced
230g (1 3/4 cup) cake flour or all-purpose flour
1 tsp baking powder
1/2 tsp salt
250g (1 cup) unsalted butter
200g (1 cup) dark brown sugar
3 large eggs
1 tsp vanilla extract
2 tbsp brandy (brandy) optional
50g (3 tbsp) orange juice
Instructions:
• How to make brandied fruits
1. Dice up only those large pieces of dry fruits.
2. In a large glass container, add all the dry fruits.
3. Add the brandy. I chose brandy because it has a dark colour. Lightly stir the fruits so that they are evenly soaked in the brandy.
4. Leave it in room temp for 1 day. It will even be better for couple of days or even a week :) it's totally up to you.
• How to make the cake
5. Strain your brandied fruits. Leave the remaining brandy aside for use later.
6. Cut up all the nuts in dice and set aside.
7. Sift the flour, baking powder and salt and set aside. (I forgot to add salt into the sift earlier)
8. Preheat oven at 150°C/300°F
9. In a large mixing bowl, add butter and sugar. Mix on low speed for about a minute, just to get them combined. Then increase to medium speed and mix for about 10 min until creamy and fluffy. Scrape the bowl from time to time.
10. Reduce speed to low. Add eggs one at a time.
11. Add in the dry ingredients, spoon by spoon.
12. Add in vanilla extract, brandy (optional, if you want more brandy aroma), orange juice.
13. Scrape the bowl and mix for few seconds to combine.
14. Add the mix fruits and nuts. Use a spatula to fold in until they are evenly mixed in the batter.
15. Lightly grease the pan and line the parchment paper. Since mine is a square pan, I like to line the paper that way (refer to video).
16. Pour the batter in and bake it at 150°C/300°F for about 2 hours until the toothpick comes out clean.
17. Let the cake cool. Poke few holes on top of the cake. While it is warm, brush some remaining brandy onto the surface. Let it cool before cutting the cake.
18. Ready to serve.
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