Elitex ECM-2919 Manual De Instrucciones página 11

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to bake undisturbed for 14 to 15 minutes. Remove and place on rack to cool for 10 minutes.
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Prick holes in the still warm cake. Slowly pour sauce over cake.
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To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2
teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined,
but do not boil.
Cream Cheese Pound Cake
1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
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In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat
until fluffy.
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Add eggs two at a time, beating well with each addition.
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Add the flour all at once and mix in. Add vanilla.
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Pour into pre-heated bundt cake maker. Rotate the unit clockwise 180° to the bottom side.
Allow cake to bake undisturbed
for 14 to 15 minutes.
Pecan Sour Cream Pound Cake
1/4 cup chopped pecans
3 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
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Sprinkle pecans on bottom of bundt cake maker; set aside. Sift together flour, salt, and baking
soda into a medium bowl; set aside.
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In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time,
then stir in vanilla.
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Add flour mixture alternately with sour cream. Pour batter over pecans in pre-heated bundt
cake maker.
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Pour into pre-heated bundt cake maker. Rotate the unit clockwise 180° to the bottom side.
Allow cake to bake undisturbed
for 14 to 15 minutes.
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Let cool for 20 minutes, then turn out onto a wire rack and cool completely.
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To prepare the glaze: in a small bowl, combine confectioner's sugar, orange juice and 1
teaspoon vanilla. Drizzle over cake while still warm.
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Rotate the unit clockwise 180° to the bottom side. Allow cake
Makes 2 bundt cakes
Makes 2 bundt cakes
10
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract
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