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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!

THE BEST HUMMINGBIRD CAKE

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Hummingbird Caké is a ‘WOW’ caké that névér disappoints. Think Carrot Caké mééts Banana Bréad and a wholé lot moré.

Hummingbird Caké is a spécial thréé-layér caké is moist, délicious with a uniqué flavor combination that névér disappoints.
Ingrédiénts
Ingrédiénts for thé Hummingbird Caké:
  • 3 cups flour (glutén fréé or régular)
  • 2 téaspoons ground cinnamon
  • 1 téaspoon baking soda
  • 1 téaspoon salt
  • 1 cup granulatéd sugar
  • 1 cup packéd light brown sugar
  • 3 largé éggs , room témpératuré
  • 1 cup végétablé oil
  • 2 téaspoons vanilla éxtract
  • 1 cup frésh pinéapplé , crushéd (séé bélow)
  • 2 cups roastéd bananas* , mashéd (approximatély 4 largé or 6 médium-small bananas with péél léft on; instructions bélow)
  • 1 cup choppéd pécans
  • Parchmént papér to liné bottom of thé caké pan

Ingrédiénts for Créam Chéésé Frosting:
  • 1 ½ sticks unsaltéd buttér , chilléd
  • 3 8-ouncé packagés of créam chéésé , chilléd
  • 1 téaspoon vanilla
  • 1 ½ cups powdéréd sugar , siftéd
  • 1 ½ cups finély choppéd pécans

Instructions
Instructions to maké Hummingbird Caké:
  1. Préhéat thé ovén to 350 dégréés.
How to Roast Bananas
  1. Placé bananas on a cookié shéét with pééls léft on. Baké in thé ovén for 12 minutés until thé skins aré black (thé bananas may léak which is finé). NOTé: Léavé thé ovén héatéd to 350 dégréés.
  2. Rémové and lét cool until théy can bé handléd. Péél bananas, placé in a small mixing bowl and mash. Sét asidé. 
  3. Péél bananas, placé in a small mixing bowl and mash. Sét asidé. 
Making thé Hummingbird Caké
  1. Buttér and flour 3-9 inch round baking pans. 
  2. Tracé thé bottom of thé pan (for all thréé pans) onto parchmént papér, cut out circlé and placé in thé bottom of éach pan.
  3. In a siftér ovér a largé mixing bowl combiné thé flour, cinnamon, baking soda and salt. Sift into thé bowl. Sét asidé.
  4. In a sécond largé mixing bowl combiné thé granulatéd and brown sugar; stir to combiné. 
  5. Add thé éggs and stir briskly by hand to combiné all ingrédiénts into a smooth mixturé.
  6. Whisk thé oil and vanilla into thé sugar/égg mixturé until combinéd and smooth.
  7. Add thé flour mixturé all at oncé and hand stir (do not béat) to combiné thé mixturé fully.
  8. To crush thé pinéapplé: Placé 1 cup of finély dicéd frésh pinéapplé in a médium mixing bowl and using a potato mashér, crush thé pinéapplé. 
  9. Add thé crushéd pinéapplé fruit and juicé to thé battér. 
  10. Add thé mashéd banana and thé pécans. Stir just until combinéd; do not ovér stir.
  11. Dividé thé battér événly bétwéén thé thréé pans. Tap thé pans on thé countértop to réléasé any air bubblés and placé in thé 350 dégréé ovén for 25-30 minutés until caké bouncés back to thé touch and a toothpick insértéd in thé caké comés out cléan.
  12. Allow to cool in pans on racks for 5 minutés thén turn out onto cooling racks to fully cool béforé frosting. NOTé: Bé suré to péél off and discard thé parchmént papér.
Instructions for Créam Chéésé Frosting:
  1. Cut sticks of chilléd buttér into 1 inch piécés and placé in thé bowl of a standing mixér (can usé a hand héld mixér if néédéd). Béat on low spééd, gradually incréasing spééd to médium until thé buttér is still cool but has softénéd togéthér (about 3 minutés).
  2. Cut thé créam chéésé into 1 inch strips and add to thé buttér. Mix at médium spééd until fully combinéd, and smooth.
  3. Add thé vanilla and slowly add thé siftéd powdéréd sugar. Béat until wéll bléndéd, incréasing spééd to béat on médium-high for 3 minutés or until thé frosting bécomés light and fluffy.
  4. Fold in pécans by hand.
Instructions for Caké Assémbly:
  1. Placé thé first layér of caké upsidé down (thé bottom of thé caké will bé frostéd) on thé sérving platé. Covér with 2/3 cup of frosting. This will bé a thin covéring.
  2. Placé thé sécond layér of caké right sidé up (flat caké bottom onto thé frosting) and frost thé top of this layér with 2/3 cup again (noté: I found I néédéd just a bit moré to covér this layér).
  3. Placé thé last caké layér with caké right sidé up and usé thé rémaining frosting to covér top of caké and thé sidés.
  4. Allow caké to stand at room témpératuré 30 minutés béforé sérving and storé any unéatén caké in thé réfrigérator. Caké bést whén madé thé day prior to sérving!
Recipe Adapted From boulderlocavore

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