CAKE SLICES IMAGES RECIPES

Steps:

• { "@type": "ItemList", "itemListElement": [ { "@type": [ "HowToSection", "ItemList", "ListItem" ], "name": "To make the Raspberry Slices:", "position": 1, "itemListElement": [ { "@type": [ "HowToStep", "ListItem", "CreativeWork" ], "text": "To make the base, sift the flour and icing sugar into a bowl and rub in the butter with your fingers until the mixture resembles crumbs. Add the egg and stir until the pastry comes together in a ball. Wrap in cling film/plastic wrap and rest in the refrigerator for 30 minutes.", "position": "1" }, { "@type": [ "HowToStep", "ListItem", "CreativeWork" ], "text": "Preheat the oven to 180°C/350°F/gas mark 4. Roll the dough out on a floured work surface to 40 × 22cm/16 × 9in, then cut this into two 20 × 11cm/8 × 4 ½ in rectangular pieces. Prick each with a skewer all over and bake for 20 minutes. Leave to cool on a wire rack.", "position": "2" }, { "@type": [ "HowToStep", "ListItem", "CreativeWork" ], "text": "Place one of the bases on a sheet of baking parchment.", "position": "3" }, { "@type": [ "HowToStep", "ListItem", "CreativeWork" ], "text": "Mix the icing sugar with 2 Tbsp of water and whisk until it has a smooth consistency, then spread evenly on the base. Leave to set for 30 minutes. Place the other base on a wooden chopping board and spread with the raspberry jam. Top with the iced base, sprinkle with the pink sprinkles and cut into smaller triangular pieces.", "position": "4" }, { "@type": [ "HowToStep", "ListItem", "CreativeWork" ], "text": "Serve, or keep in an airtight container for 4 or 5 days.", "position": "5" } ] }, { "@type": [ "HowToSection", "ItemList", "ListItem" ], "name": "To make the Raspberry Jam:", "position": 2, "itemListElement": [ { "@type": [ "HowToStep", "ListItem", "CreativeWork" ], "text": "Place the frozen raspberries in a small heavy-based saucepan and bring to the boil, stirring all the time. Now add the sugar and let the jam simmer for 20 minutes.", "position": "1" }, { "@type": [ "HowToStep", "ListItem", "CreativeWork" ], "text": "Leave to cool. It should be very thick.", "position": "2" } ] } ] }

Steps:

• Chop the orange slices. Chop the dates. Chop the pecans.
• Add the orange pieces, chopped dates, and chopped pecans to a large mixing bowl.
• Add the ½ cup reserved flour. Toss together until pieces are coated.
• Add the coconut, toss again to coat. Set aside.
• In a large mixing bowl, cream together the butter and sugar, until smooth.
• Add eggs, one at a time, mixing after each addition just until incorporated.
• Mix the baking soda into the buttermilk. Stir until dissolved.
• Add flour, alternating with milk, adding portion of flour first, and ending with flour.
• Mix after each addition, just until incorporated together.
• Add the orange pieces mixture to the batter.
• Use a large spoon to fold the orange pieces mixture into the batter just until combined.
• Place batter into a lightly greased and floured tube pan.
• Place in oven preheated 250F degrees, on center rack.
• Bake from 2 to 2 ½ hours, or until done. Test with toothpick for doneness.
• Insert wooden toothpick, if it pulls out clean and without crumbs, cake is done.
• Remove from oven, set on wire cooling rack.
• Place the orange juice and confectioners’ sugar in a small mixing bowl. Stir until well mixed.
• Pour the orange juice and sugar mixture over the cake as soon as you remove cake from oven.
• Let stand in pan overnight.
• Enjoy!