Instant Gajar ka halwa Recipe By Spice Up Food Secrets
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Ina Garten's Fresh Apple Spice Cake | Barefoot Contessa: Cook Like a Pro | Food Network
Apple spice and everything nice! We have a feeling you're going to *fall* in love with this cake recipe.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Apple Spice Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 9 to 12 servings
Ingredients
1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran's, heated
Directions
Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
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Ina Garten's Fresh Apple Spice Cake | Barefoot Contessa: Cook Like a Pro | Food Network
A PERFECT LAST MINUTE EASY CAKE FOR THE HOLIDAYS/OLD SCHOOL LAYERED SPICE CAKE/HAPPY THANKSGIVING
OLD SCHOOL SPICE CAKE
Perfect for the holidays or as a cozy fall dessert, this Spice Cake recipe is a moist and flavorful treat. This cake is full of cozy spices and coated with a rich and tangy cream cheese frosting, This cake is so rich, soft, and moist thanks to the combination of oil, applesauce, and buttermilk, and it’ll melt in your mouth and so easy to make
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
2 cups packed light brown sugar
1 cup vegetable oil
1 cup unsweetened applesauce
½ cup buttermilk
4 large eggs
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 cup unsalted butter softened
1 (8-ounce block cream cheese room temperature
6 cups powdered sugar
½ teaspoon vanilla extract
Instructions
For the Cake:
Preheat the oven to 350F. Grease two 9-inch baking pans with baking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a medium mixing bowl, whisk together the brown sugar, oil, applesauce, buttermilk, eggs, and vanilla until well combined. Add the sugar mixture to the flour mixture and whisk together just until combined. Divide the batter among the prepared cake pans.
Bake for 30 minutes or until the center springs back when gently pressed. Let cool for 10 minutes in the pans then invert on a wire cooling rack and cool completely.
For the Cream Cheese Frosting:
In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and cream cheese together on medium speed until smooth and fluffy, about 2 minutes.
With the mixer on low, gradually add in the powdered sugar stopping occasionally to scrape down the bowl. Once combined, add the vanilla, and beat on medium-low speed until fluffy, about 1 minute.
For the Assembly:
Place a cake layer on a cake stand or serving plate. Spread 1 cup of frosting over the top. Place the other cake layer on top and spread the remaining frosting all over the top and sides of the cake. Decorate as desired.
Refrigerate the cake for at least 30 minutes before slicing. The cake can be refrigerated, then loosely covered, and stored for up to 3 days before serving.
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