|by Cristine MacKie|
Cristine MacKie's classic cookery book broke new ground when first published in the late 1980's.
Results 1 - 10 of 58 for spanish cake
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I tried many ... pan and bake for 40-45 minutes. Let cake cool completely before frosting. Top with buttercream (more authentic) or cream cheese frosting.
Heat oven to ... and frost with Spanish Cream Icing. Combine ... spreading consistency. Ice cake and serve. Note: ... minutes for easier mixing and spreading.
Mix above ingredients together and remove 1 cup of mixture to use for topping. (Add 1/3 cup chopped nuts to topping.) Add remaining ingredients to ...
Mix flour, sugars, nutmeg, salt and salad oil in bowl until crumbly. Take out.75 cups of this and set it aside. Add to it, the 1 teaspoon cinnamon ...
Mix by hand take out 3/4 cup of mixture and add 1 tea- spoon cinnamon and 1/2 cup nuts. Add: Grease and sprinkle flour on bottom of pan or line with ...
Mix above ingredients thoroughly; remove 1/2 cup of this crumb mixture to use as topping, add 1/3 cup nuts. 1 tsp. baking powder 1 c. buttermilk 1 ...
Preheat oven to ... baking paper. When cake is cool, trim ... serve. Dust with confectioners' sugar and cinnamon just before serving. Serves 6-8 people.
Mix together and take a 1/2 cup out to mix a 1/2 cup of nuts for topping. Add to rest of ingredients: 1 tsp. baking powder 1 c. sour cream 1 egg Mix ...
Mix first 6 ... mixture; beat 4 minutes. Put into 2 loaf or round cake pans. Sprinkle on topping. ... 40 minutes at 350 degrees. Makes 12 to 18 servings.
Mix flour, sugar and cinnamon. Separate 1 1/4 cups of mixture for reserve (for later use.) Then add oil, eggs, buttermilk and baking soda into ...
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