Juice : Juice and pulp of 1 lime
3 : Garlic cloves -- mashed
1 : ts Minced ginger root
2 : Allspice berries -- crushed
1/4 : ts Saffron threads -- crushed
1/2 : ts Dried summer savory
1/2 : ts Dried dill
1/2 : ts Ground cinnamon
1/4 : ts Curry powder
2 : Cornish hens -- halved
3 : c Flour
1 : c Brown sugar
1 : ts Cinnamon
4 : tb Shortening
3 : ts Baking powder
1/2 : ts Salt
1/2 : Sweet dough mixture
1/2 : c Packed light brown sugar
1/2 : c Pecans, chopped
1/2 : c Dark seedless raisins
1 : ts Ground cinnamon
1/4 : c Butter or margarine, melted
Sugar : Sugar Glaze (below -- opt)
1 : c Warm water (0-5 F)
1/4 : c Instant dry milk
1 : Package active dry yeast
3 : 1/2 c All purpose flour, divided
1/8 : ts Ground ginger
1/4 : c Vegetable oil
1 : ts Salt
1 : ts Cinnamon (optional)
Liquid : Liquid sugar subsitute to
Equal : Equal 2 tbsp sugar,optional
1 : /2 ts Margarine at room temp
1/2 : c Brown sugar twin granulated
Sugar : Sugar substitute
1 : /2 tb Margarine at room temp
1 : /2 c WATER (20-degrees)
1/2 : c GRANULATED SUGAR
1/2 : c VEGETABLE OIL
1/2 : c POTATOES, mashed (unseasoned
-and : -and
Without : Without milk)
1 : EGG
2 : ts SALT
3 : tb ACTIVE DRY YEAST
3 : tb NONFAT DRY MILK POWDER
3 : c UNBLEACHED ALL-PURPOSE FLOUR
2 : 1/ To 3 cups BREAD FLOUR
1/3 : c BUTTER, softened
3/4 : c BROWN SUGAR
1 : /2 tb GROUND CINNAMON
FROSTING : FROSTING
1/2 : c BUTTER (1 stick), softened
2 : tb ALL-PURPOSE FLOUR
1 : c CONFECTIONER'S SUGAR
Speck : Speck SALT
1 : ts VANILLA EXTRACT
In : In a large mixer bowl, place
-the : -the warm water, sugar, oil,
Potatoes, : Potatoes, egg, salt, and
-yeast : -yeast and mix thoroughly.
-Add : -Add the
Milk : Milk powder and the
0: Combine pecans, 2 tablespoons sugar, and cinnamon, stirring well
1: Set aside
2: Cream butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer
3: Add eggs, one at a time, beating after each addition
4: Combine flour, baking powder, and salt; add to creamed mixture, mixing just until blended
5: Stir in vanilla
6: Gently fold sour cream into batter
7: Pour half of batter into a greased and floured l0-inch Bundt pan
8: Sprinkle half of the pecan mixture over batter
9: Repeat procedure
10: Bake at 350°F for 55 to 60 minutes or until a wooden pick inserted in center comes out clean
11: Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack
12: Yield: one l0-inch cake
13: Busted by Gail Shermeyer <4paws@netrax
14: net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax
15: net> on Apr 13, 1998