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@penticnic.qween:

Penticnic Qween
Penticnic Qween
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Region: BD
Wednesday 14 October 2026 11:20:36 GMT
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mababarrajpotro7
king of jemam :
[Tears of joy][Tears of joy][Tears of joy]
2026-10-14 16:21:41
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i lost my aya pin from here i’m so sad ☹️☹️☹️ #tgswiiwagaa #greenyuri #anime #manga #fyp
i lost my aya pin from here i’m so sad ☹️☹️☹️ #tgswiiwagaa #greenyuri #anime #manga #fyp
Jamaican Black Cake RECIPE-COOKING WITH BRIGHT EYES Ingredients: For the Fruit Soak: 2 cups raisins 2 cups prunes, pitted and chopped 1 1/2 cups dried cherries 1 1/2 cups dried currants 1 cup mixed peel 2 cups dark rum 1 cup port wine For the Cake: 2 cups unsalted butter, softened 2 cups dark brown sugar 9 large eggs 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract 1 tablespoon browning (browning sauce) Zest of 1 lemon Zest of 1 orange Directions: To Prepare the Fruit Soak: In a large bowl, combine the raisins, prunes, dried cherries, dried currants, and mixed peel. Pour the dark rum and port wine over the fruit. Cover and let soak for at least 2 days, or up to several months. Stir occasionally. To Make the Cake: Preheat your oven to 325°F (163°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, cream the softened butter and dark brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, baking powder, ground cinnamon, ground allspice, and ground nutmeg. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the vanilla extract, browning sauce, lemon zest, and orange zest. Drain the soaked fruit and fold it into the batter. Divide the batter evenly between the prepared cake pans. Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. To Finish the Cake: Once the cakes are completely cooled, brush the tops with a mixture of dark rum and port wine. Wrap the cakes in plastic wrap and let them rest for at least a week to allow the flavors to develop. Continue to brush the cakes with the rum and wine mixture every few days
Jamaican Black Cake RECIPE-COOKING WITH BRIGHT EYES Ingredients: For the Fruit Soak: 2 cups raisins 2 cups prunes, pitted and chopped 1 1/2 cups dried cherries 1 1/2 cups dried currants 1 cup mixed peel 2 cups dark rum 1 cup port wine For the Cake: 2 cups unsalted butter, softened 2 cups dark brown sugar 9 large eggs 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract 1 tablespoon browning (browning sauce) Zest of 1 lemon Zest of 1 orange Directions: To Prepare the Fruit Soak: In a large bowl, combine the raisins, prunes, dried cherries, dried currants, and mixed peel. Pour the dark rum and port wine over the fruit. Cover and let soak for at least 2 days, or up to several months. Stir occasionally. To Make the Cake: Preheat your oven to 325°F (163°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, cream the softened butter and dark brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, baking powder, ground cinnamon, ground allspice, and ground nutmeg. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the vanilla extract, browning sauce, lemon zest, and orange zest. Drain the soaked fruit and fold it into the batter. Divide the batter evenly between the prepared cake pans. Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. To Finish the Cake: Once the cakes are completely cooled, brush the tops with a mixture of dark rum and port wine. Wrap the cakes in plastic wrap and let them rest for at least a week to allow the flavors to develop. Continue to brush the cakes with the rum and wine mixture every few days
Happy 17 🤭🥹❤️‍🩹@Raihana_Reserve ᥫ᭡🎀༘⋆🕊️
Happy 17 🤭🥹❤️‍🩹@Raihana_Reserve ᥫ᭡🎀༘⋆🕊️
#fouryoupage
#fouryoupage
#monika #bmw #kirkuk #fyp #acc
#monika #bmw #kirkuk #fyp #acc
Cute #fyp #moodboard #sophiewoodhouse #coquette #soft
Cute #fyp #moodboard #sophiewoodhouse #coquette #soft

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