Cream butter and sugar together.
Beat eggs and add to mixture. Sift flour and add alternately with wine.
Add jelly to mixture and mix well.
Add spices and vanilla.
Have fruit chopped up, add raisins and nuts.
Mix all ingredients.
Pour into tube pan and bake in 300\u00b0 oven for 4 1/2 hours.
This will make a 7 pound fruit cake.
Decorate cake with pineapple slices, pecans and/or cherries.
In bowl, mix the flour with the fruit cake mix, raisins and nuts.
Set aside.
In another bowl, mix gingerbread mix with orange juice.
Add all of the fruit and nuts to the batter.
Pour into a greased and floured loaf pan.
Bake at 300\u00b0 for 1 1/4 hours.
Cool.
Pour apple juice or plain white syrup over top to make it soft.
To wrap and freeze, turn bottom side up.
Combine flour, baking powder and salt.
Add
fruit cake mix, dates, coconut and nuts.
Put into flour mixture and mix well. Cream butter and sugar.
Add beaten eggs and extract.
Stir in flour mixture alternately with orange juice.
Pour into a greased 10-inch tube pan lined with wax paper.
Bake for 2 to 2 1/2 hours in 250\u00b0 oven.
Beat eggs, oil, sugar and vanilla until thick and foamy.
Add zucchini, coconut, nuts, fruit cake mix and raisins.
Sift dry ingredients together and add to mixture.
Divide batter equally between 2 greased and floured pans or use a round tube pan.
Bake for 1 hour at 350\u00b0.
Cool in pans for 10 minutes.
Cream butter, sugar and eggs together.
Sift flour, baking powder and soda and sift again.
Cut fruit and flour with 1/2 flour.
Add spice to floured fruit.
Mix batter with 1/2 flour and grape juice.
Line pan with two layers waxed paper and grease. Bake 5 to 6 hours at 250\u00b0.
This recipe makes two 5 pound cakes. Use tube cake pan.
Line a baking tray with parchment paper. Thread 1 strawberry onto 10 skewers, hull-end first. Dip into chocolate then sprinkles. Place on prepared tray. Set aside in a cool place for 15 mins to set.
To assemble, thread pineapple flowers, melon balls and honeydew melon wedges onto skewers. Place fruit cake in a decorative vase and secure skewers upright in bread.
large fluffy bowl. Add 1 teaspoon of sugar and beat
Pour rum over raisins, fruit cake mix and cherries.
Let set for 1 hour.
Cream butter, sugar and eggs.\tSift dry ingredients together.
Mix creamed mixture with dry mixture, add fruit and nuts.
Refrigerate overnight.
Roll mixture into walnut size balls and bake at 325 degrees for 10-12 minutes.
Mix cake mix,
oil,
flavoring and eggs in a large bowl until smooth.
Add
fruit cake bits.
Roll in soft balls about the size of\twalnuts.
Place
on ungreased cookie sheet.
Bake 10 to 12 minutes or until slightly brown.
Remove from cookie sheet.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Put
Pet
milk, marshmallows and orange juice in a bowl and let
stand until needed.
Put graham cracker crumbs into a large bowl.
Add\tcinnamon,
nutmeg,
cloves, dates, raisins, English walnuts,
candied
pineapple, candied orange peel and cherries. Add milk mixture.
Mix with spoon, then hands until crumbs\tare moistened.\tPress firmly into pan lined with waxed paper.
Top with fruit and nuts.
Cover tightly.
Chill for 2 days before slicing.
Keep
in\tcool
place.
Makes
1 (2 1/4 pound) fruit cake.
Combine all these ingredients. Bake at 325\u00b0 for 30 minutes. Makes about a 3 pound fruit cake.
Cream shortening,
sugar and eggs; mix well.
Add flour (sifted),
nutmeg and cinnamon alternately with juice, beating well after\teach addition.\tDredging fruit and nuts in the 1/2 cup flour,
fold
in
fruit,
nuts
and
molasses.
Pour
into 10-inch tube
pan
that has been greased and floured.
Bake in 275\u00b0 oven 2 to
3
hours with pan of water on bottom rack for moisture.
eat in eggs.
Add fruit cake fruit mix and nuts.
Sift
Heat oven to 375\u00b0.
Dice fruit cake into 1/4-inch pieces.
Set aside.
(Dices easier if cold.)
Mix cake mix, oil, flavoring and eggs in a large bowl until smooth.
Add the fruit cake pieces.
Cut and mix fruit, add nuts and 2 cups flour; mix well. Separate
eggs
and
beat
whites and yolks well.
Mix butter, sugar
and\tboth
parts
of egg together.
Mix 2 cups of flour into
this.
Add
cake
mixture and fruit mixture together and mix well.
Pour in greased pan and bake at 250\u00b0 for 3 hours.
Cut fruit fine.
Mix in raisins and nuts.
Dredge with 1/2 cup flour.
Cream butter well and gradually add sugar.
Add eggs, 1 at a time, and beat well.
Sift flour, adding in spices.
Add the soda to the creamed mixture, then add flour and liquid, blending well. Pour the batter over the floured fruit and nuts.
Mix well.
Drop by tablespoon on greased cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes.
Eggless Cake: Put sugar in mixing bowl.
Add spices then buttermilk slowly mixing together.
Mix together flour, soda raisins and nuts and add to buttermilk mixture.
Blend thoroughly.
Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
Put between cake layers.
Bring sugar, water, shortening and raisins to a boil.
Let cool a little. Add flour, soda and salt.
Stir to mix. Add fruit cake mix and chopped nuts. Grease a loaf pan. Cut waxed or brown paper to fit bottom of pan and grease again.
Pour batter in pan and bake at 325\u00b0 for 1 hour or until done. Remove from pan and remove paper. Glaze with honey and decorate with cherries or nuts.
Dice the fruit cake into 1/4-inch pieces and set aside.
Mix cake mix, egg, oil and vanilla in large bowl until smooth. Add the fruit cake bits. Roll into small balls and place on ungreased cookie sheet. Bake 10 to 12 minutes until slightly brown at 375\u00b0. Cool; remove from cookie sheet and place in a bowl that can be sealed.