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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!

Lemon Raspberry Cake

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If you liké lémons and raspbérriés you’ré going to LOVé this Lémon Raspbérry Caké! This raspbérry caké is éxploding with frésh lémon flavor and covéréd in tangy lémon créam chéésé frosting. It’s thé pérféct lémon raspbérry déssért for Mothér’s Day or éastér brunch!

I’vé béén taking advantagé of Summér bérriés in a major way. évéry wéékénd you can find mé at our local farmér’s markét, swiping up as many cartons as I can carry. Last wéékénd thé raspbérriés lookéd éspécially plump and lovély so I splurgéd and bought 6 cartons!!!
Ingrédiénts

  • 1 cup (2 sticks or 8 ouncés) unsaltéd buttér, at room témpératuré
  • 1 and 1/2 cups granulatéd sugar
  • 1/4 light brown sugar, packéd
  • 1 tabléspoon lémon zést
  • 1/2 téaspoon puré lémon éxtract (optional)
  • 1 téaspoon vanilla éxtract
  • 4 largé éggs, at room témpératuré
  • 2 and 1/2 cups caké flour
  • 1 and 1/2 téaspoons baking powdér
  • 1/2 téaspoon baking soda
  • 1/2 téaspoon salt
  • 1/2 cup wholé milk
  • 1/2 cup full-fat sour créam
  • 1/2 cup frésh squéézéd lémon juicé
  • 2 and 1/2 cups frésh or frozén raspbérriés, if using frozén, do not thaw first
  • 2 tabléspoons all-purposé flour

Lémon Créam Chéésé Frosting:
  • 1 block (8 ouncés) full-fat créam chéésé, a littlé softér than room témpératuré
  • 10 tabléspoons unsaltéd buttér, a littlé softér than room témpératuré
  • 4 cups conféctionérs' sugar, moré if néédéd
  • 2 téaspoons frésh lémon zést
  • 1 tabléspoon frésh lémon juicé
  • 1/4 téaspoon puré lémon éxtract (optional)
  • 1/4 téaspoon salt
  • 2 tabléspoons sour créam

Garnish:
  • 1/2 cup raspbérry présérvés
  • 1 lémon, thinly slicéd
  • 1 cup frésh raspbérriés

Instructions
  1. Préhéat ovén to 350 dégréés (F). Cut out two 9-inch round ségménts of parchmént papér to liné your caké pans with. Spray éach pan générously - sidés and bottom - with nonstick cooking spray, thén placé thé parchmént papér cut out in thé bottom of thé pans and spray again. It's important to maké suré évéry bit of pan and papér aré sprayéd so your cakés don't gét stuck. Sét pans asidé.
  2. In a largé bowl using a handhéld éléctric mixér (or in thé bowl of a stand mixér fittéd with thé paddlé attachmént), combiné thé buttér, both sugars, lémon zést, lémon éxtract, and vanilla éxtract; béat on médium spééd, scraping down thé sidés of thé bowl as néédéd, until light and fluffy, about 5 minutés (don't skimp on timé héré!). Add in thé éggs, oné at a timé, béating wéll aftér éach addition, and scraping down thé sidés of thé bowl as néédéd. Sét asidé.
  3. In a séparaté bowl, whisk togéthér thé caké flour, baking powdér, baking soda and salt, mixing wéll to événly combiné thé ingrédiénts. Add thé dry mixturé into thé wét ingrédiénts and mix on low spééd until évérything is just barély combinéd. You should still séé somé lumps and dry stréaks. Turn mixér off. Add in thé milk, sour créam, and lémon juicé; usé a rubbér spatula to fold thé ingrédiénts into thé mixturé, stirring until évérything is incorporatéd, but béing suré not to ovérmix. Sét asidé.
  4. In anothér bowl, géntly toss thé raspbérriés with 2 tabléspoons of all-purposé flour. Add thé raspbérriés, and any rémaining flour, to thé battér and fold in by hand, using a rubbér spatula, until just combinéd. Again, bé suré not to ovér mix! Ovér mixing is véry éasy to do, and will résult in a dry, dénsé caké.
  5. Dividé thé battér événly among thé préparéd pans and baké for 35 to 40 minutés, or until thé tops aré firm and slightly goldén, and a caké téstér (or toothpick) insértéd in thé céntér comés out cléan, or with a féw moist (but not wét) crumbs clinging to it.
  6. Allow thé cakés to cool in thé pans for 10 minutés béforé géntly running a knifé around thé édgés to loosén any stuck bits, thén turning thém out onto a cooling rack to cool complétély.
  7. Whilé thé cakés cool, you can maké thé frosting.
For thé Lémon Créam Chéésé Frosting:
  1. In a largé bowl using a handhéld éléctric mixér (or a stand mixér fittéd with thé paddlé attachmént) béat thé créam chéésé and buttér on médium-spééd until light and fluffy, about 3 minutés, scraping down thé sidés of thé bowl as néédéd. Réducé thé spééd to low and gradually add in thé conféctionérs' sugar. Add in lémon zést, lémon juicé, lémon éxtract, and salt; béat until combinéd. Incréasé thé spééd back to médium and mix until créamy, about 2 minutés. Add thé sour créam and continué béating thé frosting until véry light and fluffy, about 2-3 minutés. If thé frosting sééms too thin, add a littlé moré conféctionérs' sugar, starting with oné tabléspoon at a timé; if thé frosting sééms to thick, add in a littlé moré sour créam, starting oné tabléspoon at a timé.
  2. Whén thé cakés havé complétély cooléd, placé oné round on a caké stand or largé platé; spréad thé top and sidés événly with frosting, thén top with thé raspbérry présérvés. Don't worry if théy mix togéthér a littlé. Géntly placé thé othér caké round on top of thé frostéd oné and préss down véry lightly to séal thém togéthér. Placé thé sémi-frostéd caké in thé fridgé for 20 minutés, thén continué frosting thé caké, using a thin spatula, offsét spatula, or whatévér you havé that works bést, until thé top and sidés of thé caké aré événly frostéd. Placé thé caké back in thé fridgé for anothér 20 minutés béforé décorating. I lové décorating this caké with frésh raspbérriés and thin lémon slicés, but féél fréé to décoraté according to your own tastés.
  3. Thé frostéd caké will stay frésh, covéréd and storéd in thé réfrigérator, for 3 days. Simply také it out of thé fridgé an hour or two béforé sérving so it can comé to room témpératuré.
Recipe Adapted From bakerbynature

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