|Nita Mehta's Best of Indian Cooking|
|by Nita Mehta|
The true art of Indian cooking lies in the subtle use and variation of spices which makes each dish exotic and an exciting new experience.
Results 1 - 10 of 241 for currant cake
Preheat oven to ... in center of cake comes out clean. ... the paper. Cool and allow cake to mellow for a few days before cutting. Makes 2 loaf cakes.
Cream butter, adding ... fruit if desired. Currants should be plumped ... spread out in pan. Cover and heat slowly in slow oven until wrinkles fill out.
Combine 1/2 cup ... from heat. Add currants and rum extract. ... confectioners' sugar. Add 1 tablespoon grated orange rind and 1 tablespoon milk; beat until smooth.
Grease and flour ... mixed. Add the currants. Pour into ... 1 3/4 hours, until tester comes out clean. Cool on rack. Makes a large cake that keeps well.
Mix all dry ingredients then add shortening and butter, mix until coarse meal. Add wet ingredients and mix. Add raisins, mix, roll 1/4 inch thick. ...
Preheat oven to ... mixture. Beat only until combined. Stir in currants. Put batter in pan. Bake 1 hour 20 minutes or until cake tester comes out clean.
1. Mix flour ... in sugar and currants. 3. Add ... to over-brown the cakes! Experiment to ... - but our favourite is warm with a dollop of brandy cream!
This is a ... missing while the cake is being put ... tablespoons of rum or brandy poured directly over the cake just before serving. Makes about a 6-pound cake.
Sift together flour, ... a cup of currants. Beat egg ... of the tea cakes; and set ... this mixture for dredging the Tea Cakes. Makes about 15 small cakes.
This is a ... Welsh for Welsh cakes is "teisen lap" ... cooked quite slowly (about 3-5 minutes each cake). Makes 40-50. Tina Coulson, New Southgate, London.
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