Honey Yogurt Cheesecake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Honey Yogurt Cheesecake Recipe. Enjoy Middle Eastern food and learn how to make Honey Yogurt Cheesecake.

Quick and easy with a light citrus flavour.

Preparation time: 20 minutes
Cooking time: 40 minutes
Yield: 8

Ingredients

Yogurt "Cheese"

2 cups (500 mL) 2% yogurt
2 cups (500 mL) ricotta cheese (low-fat is fine)

Crust

2 cups (500mL) graham cracker crumbs
1 teaspoon (5 mL) finely grated lemon zest
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) unsalted butter, melted

Filling

1 recipe Yogurt cheese
1/4 cup (60 mL) honey
1 large egg
1 teaspoon (5 mL) finely grated lemon zest
1 teaspoon (5 mL) vanilla extract

Topping

1 1/2 cups diced fresh mango

Directions

Yogurt "Cheese"

Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.

Crust

Preheat oven to 325 F (160 F).
Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.

Filling

For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.

Topping

Top with diced mango immediately before slicing.

Source: www.foodnetwork.ca 

More about Yogurt:

Crockpot Yogurt
Yogurt Mint Sauce
Non-Fat Yogurt Nutrition
How To Buy the Healthiest Yogurt: 5 Tips
A Tale of Two Yogurts
5 Ways to Use Yogurt as Nutritious Substitute

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Mandarin and almond syrup cake with cardamom cream recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mandarin and almond syrup cake with cardamom cream Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Mandarin and almond syrup cake with cardamom cream.

Make the most of seasonal mandarins in this Middle Eastern style cake topped with thick spiced cream.

Preparation Time25 minutes
Cooking Time 85 minutes

Ingredients (serves 8)

1 x 300ml ctn double cream
1 tbs icing sugar mixture (see note)
1/2 tsp ground cardamom
3 (about 360g) mandarins, unpeeled
Melted butter, to grease
6 eggs
200g (2 cups) almond meal
215g (1 cup) caster sugar
1 tsp baking powder ( see note)
1 tsp vanilla essence
100g (1/2 cup) caster sugar, extra
60ml (1/4 cup) fresh mandarin juice
60ml (1/4 cup) water
Ground cardamom, extra, to serve

Method

Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge.

Place mandarins in a saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat 2 more times. Set aside to cool. Quarter, leaving peel intact. Remove and discard any seeds.

Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.

Place the mandarin in the bowl of a food processor. Process until smooth. With the motor running, add the eggs, 1 at a time, until combined. Add the almond meal, caster sugar, baking powder and vanilla. Process until just combined. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Meanwhile, combine the extra sugar, mandarin juice and water in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes or until the syrup thickens slightly.

Pour three-quarters of the hot syrup over the cake. Set aside for 20 minutes to cool slightly. Transfer to a serving plate. Cut the cake into slices. Divide among serving plates and drizzle over the remaining syrup. Top with a dollop of the cream mixture and sprinkle with extra cardamom to serve.

Notes

Cook's tip: Make sure you boil and drain the mandarins 3 times in step 2 – this process reduces the bitterness of the peel.

If you want this recipe to be gluten free, use gluten-free icing sugar mixture and baking powder.

Source
Good Taste - August 2009, Page 93
Recipe by Emma Braz   

More Dessert Recipes:  

Chilled almond pudding with honey syrup 

Pomegranate and Dates Smoothie

"Bride's Finger" Date Rolls with Orange Flower Water-Honey Syrup
Middle eastern rosewater cakes
Raspberry and Turkish delight semifreddo
Mixed-Nut Honey Baklava 

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Christmas pie recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas pie recipe. Enjoy Christmas cooking recipes and learn how to make Christmas pie.

Combine a few key Christmas flavours here to make a pie that both children and adults will adore

Moderately easy
Cuts into 10-12 slices
Prep 30 mins
Cook 1 hr 15 mins Plus cooling

Ingredients

2 tbsp olive oil
knob butter
1 onion , finely chopped
500g sausagemeat or skinned sausages
grated zest of 1 lemon
100g fresh white breadcrumbs
85g ready-to-eat dried apricots , chopped
50g chestnuts , canned or vacuum-packed, chopped
2 tsp chopped fresh or 1tsp dried thyme
100g cranberries , fresh or frozen
500g boneless, skinless chicken breasts
500g pack ready-made shortcrust pastry
beaten egg , to glaze

Method

1. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.

2. Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.

3. Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.

4. Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.

5. Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

Nutrition per serving
488 kcalories, protein 23g, carbohydrate 39g, fat 28 g, saturated fat 12g, fibre 2g, salt 1.4 g

Recipe from Good Food magazine, December 2005.

More Christmas Desserts Recipes
Cranberry cheese cake recipe
Choc-honeycomb ice-cream cake
Christmas bonbons
Chocolate Cherry Trifle
Apple Crisp 

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Cranberry cheese cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cranberry cheese cake Recipe. Enjoy Christmas Desserts and learn how to make Cranberry cheese cake.

Ingredients (serves 10)

185g unsalted butter, softened
150g cream cheese, softened
2 teaspoons finely-grated lemon rind
1 1/4 cups caster sugar
3 eggs
1 cup self-raising flour
2/3 cup plain flour
1 cup frozen cranberries
icing sugar mixture, to serve

Method

1. Preheat oven to 180°C. Grease a 22cm fluted ring pan. Using an electric mixer, beat butter, cream cheese and lemon rind in a medium bowl until combined. Add sugar. Beat for 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition until combined. Stir in flours. Fold through the cranberries.

2. Spoon mixture into prepared pan. Smooth top with a spatula. Bake for 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven. Stand cake in pan for 10 minutes. Turn out onto a wire rack to cool.

3. Dust cake with icing sugar. Serve.

Notes
Store cake in an airtight container in the fridge for up to 3 days.

Source
Super Food Ideas - December 2007, Page 46
Recipe by Kim Coverdale

More Christmas Dessert Recipes...
Christmas cake recipe
Choc-honeycomb ice-cream cake
Christmas bonbons
Chocolate Cherry Trifle 
Apple Crisp

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Christmas cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas cake  Recipe. Enjoy Christmas recipes collection and learn how to make Christmas cake.

If you're after an old-fashioned Christmas cake, look no further. This fruity cake will be the star attraction at any festive feast!

Preparation Time 30 minutes

Cooking Time 180 minutes

Ingredients (serves 20)

510g (3 cups) sultanas
265g (1 1/2 cups) Sunbeam flame raisins
155g (1 cup) currants
150g (1 cup) pitted dates, finely chopped
1 x 100g pkt red glace cherries, quartered
75g (1/2 cup) Ocean Spray craisins
75g (1/2 cup) dried pineapple, finely chopped
50g (1/4 cup) mixed peel
185ml (3/4 cup) brandy
2 tsp finely grated orange rind
Melted butter, to grease
250g butter, at room temperature
200g (1 cup, firmly packed) brown sugar
4 eggs
300g (2 cups) plain flour
2 tsp mixed spice
Blanched almonds, to decorate
Red glace cherries, extra, halved, to decorate
2 tbs brandy, extra

Method

1. Combine sultanas, raisins, currants, dates, cherries, craisins, pineapple, mixed peel, brandy and orange rind in a large bowl. Cover with plastic wrap and set aside, stirring occasionally, for 2 days to macerate.

2. Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with 3 layers of non-stick baking paper.

3. Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well between each addition until just combined. Add butter mixture to fruit mixture and stir to combine. Add flour and mixed spice and stir until well combined. Spoon into prepared pan and smooth the surface. Lightly tap pan on benchtop to release any air bubbles. Arrange almonds and cherries on top of the cake.

4. Bake in oven, covered with foil, for 2 hours 40 minutes to 3 hours or until a skewer inserted into centre comes out clean. Drizzle hot cake with extra brandy. Set aside to cool before turning out.

Notes
You can make this cake up to 3 months ahead. Cover with plastic wrap and store in an airtight container in a cool, dark place.

Source
Good Taste - December 2005, Page 205
Recipe by Sarah Hobbs

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Apricot Coffee Cake

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to tryApricot Coffee Cake  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Apricot Coffee Cake.

 Cardamom or nutmeg and apricots are typical Middle Eastern complements to one another. This yeasted coffee cake makes use of this combination to provide an aromatic, lightly sweet dessert that's light enough to serve as an afternoon snack or after a heavy meal. For a darker apricot with a slightly caramel-like flavor, look for unsulfured apricots at your supermarket. Serve with fresh fruit and hot coffee.

Ingredients

Nonstick spray coating
2 cups all-purpose flour
1 package active dry yeast
1/2 teaspoon ground cardamom or nutmeg
1/2 cup water
2 tablespoons sugar
2 tablespoons butter or margarine
1/4 teaspoon salt
1/3 cup refrigerated or frozen egg product, thawed
1/3 cup finely snipped dried apricots
Sugar-free apricot spread (optional)

Directions

1. Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside. In a large bowl combine 1 cup of the flour, the yeast, and cardamom or nutmeg. In a saucepan heat and stir the water, sugar, butter or margarine, and salt just until warm (120 degree F to 130 degree F) and butter or margarine almost melts; add to flour mixture along with the egg product. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes.

2. Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff). Spoon the batter into prepared casserole. Cover and let rise in a warm place until nearly double (50 to 60 minutes).

3. Bake in a 375 degree F oven for 30 minutes. (If necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent overbrowning.) Remove the coffee cake from casserole or souffle dish. Cool slightly on a wire rack. If desired, serve warm cake with apricot spread. Makes 12 servings.

Recipe source BHG.com



More cake recipes...

Middle Eastern Fruit Cake 
Boozy coffee & walnut cake
Coconut Cake with Chocolate Chunks and Coconut Drizzle
Apricot yoghurt cake 
Semolina Cream Cake 

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Coconut Cake with Chocolate Chunks and Coconut Drizzle

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Coconut Cake with Chocolate Chunks and Coconut Drizzle recipe. Enjoy tasty Christmas desserts and learn how to make Coconut Cake with Chocolate Chunks and Coconut Drizzle. A chocolaty, coffee-cake-like treat that would be terrific for dessert, afternoon tea, or brunch. Merry Christmas and happy new year.

Ingredients:

Cake:
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsweetened shredded coconut*
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons (packed) finely grated orange peel
2 large eggs
1 teaspoon vanilla extract
1 cup canned unsweetened coconut milk**
6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided
1/2 cup sweetened flaked coconut

Coconut Drizzle:
3/4 cup powdered sugar
2 tablespoons (or more) canned unsweetened coconut milk**
1/2 teaspoon vanilla extract
Vanilla ice cream

Directions:

Cake:
Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.

Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.

Coconut Drizzle:
Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.

Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.

Cut cake into wedges and serve with vanilla ice cream.

Maamool with Dates - Maamool with Walnuts

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Apricot yoghurt cake

Ingredients (serves 10)

410g can apricot halves, drained, sliced
125g butter, softened
1/2 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 1/3 cups self-raising flour
2 x 175g tubs NESTLE All Natural Orchard Apricot yogurt
1/4 cup flaked almonds
1/4 cup shredded coconut

Method

1. Preheat oven to 180°C. Grease base and sides of a 6cm-deep, 20cm (base) springform cake pan. Line with baking paper. Pat apricot dry with paper towel. Using an electric mixer, cream butter, caster sugar and vanilla until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour and 1 tub of yoghurt until well combined.

2. Spoon half the cake mixture into prepared pan. Smooth surface. Top with apricot. Spoon remaining mixture over apricot. Smooth surface. Sprinkle with almonds and coconut.

3. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in pan. Remove from pan. Place on wire rack to cool.

4. Serve cake with remaining yoghurt.

Notes & tips
If cake starts to over-brown in the oven, cover loosely with foil for the remainder of the cooking time.

Source
Super Food Ideas - November 2007, Page 73
Recipe by Kim Coverdale

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Boozy coffee & walnut cake

Easy - Cuts into 10 slices
Ready in about 30 minutes
Cake base freezes well for 3 months

Ingredients

FOR THE CAKE MIX

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
15 walnut halves
2 heaped tbsp instant coffee , dissolved in 1 tbsp boiling water

FOR THE FILLING

500g pot mascarpone
85g light muscovado sugar
4 tbsp Tia Maria
a few toasted walnut halves, for decoration

Method

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.

2. For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.

3. Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.

Nutrition per serving

642 kcalories, protein 7g, carbohydrate 50g, fat 46 g, saturated fat 26g, fibre 0.8g, salt 0.9 g

Recipe from Good Food magazine, May 2005.

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Banana Cake

Ingredients

• 4 eggs
• ¾ cup caster sugar or 150 g
• 2 teaspoons vanilla essence
• 1 cup white self-raising flour or 140 g, sifted
• ¼ cup butter or 50 g, melted
• 2 large bananas, mashed
• ½ cup glazed dried fruits or 50 g, chopped
• 1 tin NESTLÉ® Cream or 170 g
• ½ teaspoon banana essence

Preparation

• Whisk eggs and sugar for 6-8 minutes until well combined. Whisk in the vanilla essence.
• Sift the flour over the egg mixture in three batches using a metal spoon to fold together.
• Combine melted butter, mashed banana, NESTLÉ® Cream , glace fruits and banana essence. Fold in to the egg and flour mixture.
• Pour mixture into a cake loaf pan, or 22cm greased and floured round tin. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out cleans.
• Remove from the oven and set aside to cool.

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an email or save this to your favorite social network.

Carrot Cheesecake

Try this delicious carrot cheesecake recipe!

Makes 10-12 slices

• 1 1/4 cups graham cracker crumbs
• 1/2 cups walnuts, coarsely chopped
• 1/2 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) butter, melted
• 1 teaspoon ground cinnamon
  

Filing:

• 2 1/2 packages (8oz each) cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup cornstarch
• 1 teaspoon vanilla extract
• 4 large eggs at room temperature
  
• 1 cup finely shredded carrots
• 1/2 cup raisins
  
• 1 tablespoon grated orange zest
• 1/4 cup fresh orange juice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
  

Topping:

• 1/2 package (8oz) cream cheese softened
• 1 cup confectioner's sugar
• 1/4 cup sour cream
• 1 tablespoon fresh orange juice
• Finely shredded orange zest to decorate
  

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter a 10-inch springform pan. Mix the crumbs, walnuts, brown sugar, butter an cinnamon in a large bowl.
2. Press into the bottom and partway up the sides of the prepared pan. Bake for 8-10 minutes or until lightly browned. Cool completely in the pan on a rack.
3. Filling: Beat the cream cheese, sugar, cornstarch and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs one at a time until just blended after each addition. With mixer at low speed beat the carrots, raisins, orange zest and juice, nutmeg, ginger and cinnamon. Spoon the filling into the crust.
4. Bake for 55-65 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 6 hours.
5. Topping: with mixer at medium speed, beat the cream cheese, confectioners sugar, sour cream and orange juice in a medium bowl until smooth. Loosen and remove the pan sides. Spread the topping over. Decorate with orange zest.

Coffee Cheesecake

Try this delicious coffee cheesecake recipe! enjoy it.

Makes 10-12 slices

• 1 1/4 cups graham cracker crumbs
• 1 tablespoon granulated sugar
• 1 large egg white
  

Filling:

• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 teaspoons cornstarch
• 1 cup part-skim ricotta cheese
• 1 packcage 8oz light cream cheese, softened
• 1 large egg + 3 large egg whites at room temprature
• 2 tablespoons freeze-dried coffee granules dissolved in 1/3 cup skim milk
• 1/4 cup reduced fat sour cream
• 1 teaspoon vanilla extract
• 3 tablespoons granulated sugar
  

Preparation:

1. Preheat the oven to 375 Fahrenheit degree. Butter a 10-inch springform pan. Mix the crumbs, sugar and egg white in a large bowl. Press into the bottom and partway up the sides of the prepare pan. Bake for 8-10 minutes or until lightly golden. Cool completely in the pan on a rack.
2. Filling: Reduce the oven temprature to 300 Fahrenheit degree. Stir together the sugar, flour and cornstarch in a small bowl.
3. Process the ricotta in a food processor until smooth. Transfer to a large bowl. Beat in the cream cheese, whole egg and 1 egg white with an electric mixer at medium speed until smooth. With mixer at low speed gradually beat in the dry ingredients.
4. With mixer at low speed, beat the in the coffee mixture, sour cream and vanilla. With mixer at medium speed, beat the remaining 2 egg whites in a medium bowl until frothy.
5. With mixer at high speed, beat the 3 tablespoons sugar, beating until stiff, glossy peaks form. Use a large rubber spatula to fold them into cheese mixture.
6. Spoon the filling into the crust. Bake for 60-70 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 60-70 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 6 hours. Loosen and remove the pan sides to serve.

German Chocolate Cake

This delicious German chocolate cake is made with a German chocolate cake mix, pecans, coconut, confectioners sugar, butter, and cream cheese. German chocolate upside down cake recipe.

Ingredients:

• 1 cup flaked sweetened coconut
• 1 cup chopped pecans
• 1 package (18.25 ounces) German chocolate cake mix
• eggs, water, and oil as directed on package
• 8 ounces cream cheese, room temperature
• 1/2 cup butter or margarine, room temperature
• 1 pound confectioners' sugar, about 3 3/4 cups, unsifted
  

Preparation:

• Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°.

• Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.

• Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.

Fruitcake

An easy and delicious fruitcake recipe with apricot brandy and chopped candied fruits and spice cake mix.

Ingredients:

• 1 package spice cake mix (2 layer size)
• 1 package (3 3/4 ounces) instant lemon pudding mix
• 2/3 cup apricot nectar
• 1/4 cup Apricot brandy
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup chopped dates
• 1/2 cup chopped candied cherries
• 1/2 cup chopped candied pineapple
• 1 cup chopped walnuts
• Glaze, optional
• 1 cup sifted powdered sugar
• 2 to 3 tablespoons apricot brandy
  

Preparation:

• In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Fold in the chopped fruits and nuts. Turn batter into a generously greased and floured 10-inch tube pan. BAke at 350° for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving.

• Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.