Boil sugar, cold water, raisins, Wesson oil, apples, salt, cloves, cinnamon, nutmeg and cocoa together for 4 minutes.
Cool and mix well with flour, soda, walnuts and fruit cake mix.
This freezes well.
ours or overnight. Stir in candied apricots and pineapple.
Preheat
Preheat oven to 350\u00b0F. Grease a deep 8 inch ring pan.
Beat cream cheese, butter, sugar, honey and orange zest until light and fluffy. Beat in eggs, 1 at a time. Stir in carrot, candied fruit, flour and orange juice. Transfer to prepared pan and bake for 50 mins. Let cool for 15 mins then transfer to a wire rack to cool completely.
Bake cake as directed on box. Let cool. Mix fruit, condensed milk and pecans. Crumble spice cake into fruit mixture and mix well. Press into greased loaf pans. Makes 2 loaf cakes.
Cream Crisco and sugar.
Add eggs and beat.
Add buttermilk and stir until well mixed.
Begin to add flour, soda and salt mixture a little at a time, mixing thoroughly after each addition. Add fruit and nuts; mix well.
Chill cookie mixture at least 1 hour.
(This dough can be refrigerated for up to 1 week before baking.)
Makes a delicious, chewy cookie.
Any candied fruit can be used in this recipe, but I prefer to use red and green cherries, pineapple and dates.
Make cake batter as usual.
Sprinkle candied fruit, raisins and nuts with 1 cup flour and add to batter.
Bake in tube pan, loaf pans or other size pans.
Line pan with 2 thicknesses of brown paper; grease each thickness.
Bake at 300\u00b0 for approximately 2 hours in tube pan.
Other time vary depending on depth of pan.
Cake is best made 2 or 3 weeks before using.
After cool, wrap in cheese cloth soaked in pineapple juice and store in refrigerator or freezer until ready to use.
Mix fruit and nuts and coat with
Empty cake mix into a large bowl.<
In
3-quart
saucepan,\tstir Pet milk, marshmallows and orange juice
over
low
heat
until marshmallows are melted. Remove from
heat.
Stir
in dates, raisins, walnuts, candied fruit
and candied
cherries.\tStir until well blended graham cracker crumbs and spices (spices may be omitted, if desired). Press firmly into 5 or 6-cup ring mold or loaf pan lined with wax paper.
Cover tightly
and
chill
for 2 days.
Makes a 3 pound cake.
Sift flour with sugar, cinnamon and allspice.
Put in large bowl.
Put soda into boiling water.
Mix.
Add to flour.
Add mayonnaise, mix well.
Add cocoa, brandy, raisins and candied fruit.
Mix well.
Spray 13 x 8 1/2-inch pan with Pam.
Add mixture.
Decorate top of cake with candied cherries, cut in half. Bake at 350\u00b0 for 25 minutes.
Cool.
Cut into 2-inch squares. Each square contains 30 calories and 1 gr. fat.
Mix the first 3 ingredients and let stand.
Mix the cracker crumbs, pumpkin pie spice, raisins, dates, nuts and candied fruit and syrup in a large bowl.
After mixing all dry ingredients thoroughly to ensure separation of the candied fruit, dates and raisins, add the milk mixture.
Mix until all crumbs are moistened. Press firmly into wax paper-lined loaf pan.
Chill at least 2 days to allow complete moistening and blending of flavors.
Store in refrigerator.
Put into a 3-quart saucepan the Pet milk, miniature marshmallows and orange juice.
Stir over medium heat until marshmallows melt.
Take off heat.
Stir in dates, raisins, walnuts, mixed candied fruit and candied cherries.
Stir in well a mixture of graham cracker crumbs, cinnamon, nutmeg and cloves. Press firmly into a 5 to 6-cup ring mold or loaf pan lined with wax paper.
Cover tightly.
Chill 2 days.
Makes 3 pounds.
ell. Fold in nuts and fruit thoroughly. Pour into prepared pan
Boil sweet milk, sugar, flour and eggs.
Cook until thick and then add chopped nuts, raisins, coconut and vanilla.
Then add candied fruit.
Melt marshmallows in milk over low heat.
Crush graham crackers until fine; mix with nuts, cherries and raisins.
Pour marshmallow and milk mixture over graham crackers; mix well. Decorate bottom of pan with large nuts and candied fruit.
Pack mixture into pan firmly.
Place in refrigerator several hours before serving.
Keep in refrigerator.
For best results, line pan with wax paper or plastic wrap.
Cream the butter, sugar and eggs. Sift together flour, salt, cinnamon, cloves and allspice. Mix together in a dish pan the cherries, pineapple, raisins, fruit cake mix, chopped dates and pecans. Add the creamed mixture alternately with flour mixture and 1 1/2 cups orange juice. Pour over fruit and mix well (by hand). Divide into 2 well-greased and floured tube pans. Bake at 250\u00b0 for approximately 2 hours. After 1 hour of baking, cakes can be decorated on top.
n a bowl; fold in candied fruit. Stir flour mixture, 1/2
Scald milk in double boiler.
Add marshmallows and cook, stirring until they melt.
Remove from heat and pour over graham crackers, raisins, candied fruit and nuts; mix thoroughly.
Place in wax paper-lined pan.
Press down firmly.
Cover with foil. Place it into refrigerator and allow cake to \"age\" for 1 month. Uncover once weekly and sprinkle with 1 teaspoon brandy.
Mix butter, sugar, water, raisins, dates, candied fruit, candied cherries, cinnamon, cloves, nutmeg and salt.
Boil together.
Let cool.
Add rest of ingredients and mix well. Spoon into 3 large bread pans or 5 small bread pans.
Bake in a 300\u00b0 to 325\u00b0 oven for 1 1/2 hours.
Cool.
Wrap in cloth soaked in dry white wine, then in Saran Wrap, and then in aluminum foil. Store in a cool place.
In 3-quart saucepan over medium heat, stir Pet milk, marshmallows and frozen orange juice concentrate until marshmallows melt.
Take off heat.
Stir in dates, raisins, walnuts, candied fruit and candied cherries.
Stir until well blended.