» » GINGERBREAD BUNDT CAKE- WITH SUGARED CRANBERRIES

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

GINGERBREAD BUNDT CAKE- WITH SUGARED CRANBERRIES

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THIS GINGERBREAD BUNDT CAKE IS NOT ONLY FLAVORFUL AND DELICIOUS, IT IS REALLY EASY TO MAKE AND PRACTICALLY DECORATES ITSELF!!
With the holidays rapidly approaching, the delightful smell of gingerbread is something that the holiday
season cannot do without! As a baker this is my happy holiday smell that fills my kitchen leading up to
this busy baking season. I love how the smells of ginger, nutmeg, allspice, cloves, and cinnamon merry
together and fill my home with yummy aromas.
This moist gingerbread bundt cake, has a soft crumb and is exploding with lots of gingerbread flavor.
You can taste the molasses and brown sugar, while getting a nice burst of spice, making it all blend
together seamlessly. What makes this gingerbread cake recipe even better is the sugar cranberries on
top. This provides a bright sugared tart burst of flavor that cuts through the spices and cleanses the
palate as it prepares for its next bite.

Ingredients
Cake
  • 2.5 cups all-purpose flour
  • 2.5 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup unsalted butter at room temperature
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 1/2 cup dark molasses
  • 1 cup milk

Glaze
  • 2/3 cup powdered sugar
  • 4 teaspoons milk
  • 1 teaspoon vanilla extract
  • Sugared Cranberries
  • 1 cup Water
  • 1 cup sugar divided
  • 1 cup Fresh Cranberries
  • 1/3 cup sanding sugar

Instructions
  1. To Make the Bundt Cake-
  2. Preheat the oven to 350°F. Generously grease a 10- to 12-cup bundt-style pan.
  3. Combine flour, spices, salt, baking soda, and baking powder in a large bowl. Set aside.
  4. In the bowl of your mixer, beat butter and brown sugar until it is light and fluffy.
  5. Beat in eggs, one at a time, until incorporated.
  6. Add molasses and beat until combined.
  7. Alternatively add flour mixture and milk to the wet ingredients, beating on low until just combined.
  8. Pour into bundt pan and bake for 50-60 minutes or until a knife is inserted and comes out clean.
  9. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack to cool completely.
  10. To Make the Cranberries-
  11. Combine sugar and water in a small pan and bring to a simmer over medium heat, stirring until sugar dissolves.
  12. Remove from heat and let cool for 10 minutes.
  13. Place the cranberries in a bowl and pour the syrup over the top. Let cool completely, cover with plastic wrap, and refrigerate for one hour or overnight.
  14. Drain cranberries in a colander
  15. Place sugar in a shallow dish.
  16. Add the cranberries in batches, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature until dry, about 1 hour.
  17. To Make the Glaze-
  18. Combine powdered sugar, milk, and vanilla in a bowl; whisk until smooth.
  19. To Assemble-
  20. Place cake on serving dish and pour glaze over the top. Garnish with sugared cranberries.

Source:theseasidebaker.com

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