cool on rack.
Wrap fruitcake tightly in foil.
Store
hocolate mixture, then fold in fruitcake. Pour chocolate mixture into prepared
In a large bowl, combine flour, baking powder and salt.
Add fruitcake mix, coconut, raisins and nuts; mix well.
In a mixing bowl, cream butter and sugar.
Add eggs and extract; mix well. Stir in the flour mixture alternately with orange juice.
owder and salt.
Add fruitcake mix, coconut, raisins, and nuts
owder and salt.
Add fruitcake mix, coconut, raisins and pecans
Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
Shape into 1 inch balls and chill at least 20 minutes. Before serving, roll in icing sugar or coca powder and chill for 20 minutes.
n fruitcakes.
For the fruitcake; butter two (8 x 4
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
If using my quick bread recipe, I use oil and mix
br>VARIATION: For double chocolate fruitcake - Reduce all-purpose flour to
Candied orange zest:
Remove the zest from the oranges: Run a zester from the top to bottom of the orange, cutting the zest into thin strips (avoid the pith). Repeat with the remaining fruit. Reserve fruit for another use.
In a medium, heavy saucepan, cook the water and sugar over medium heat. Bring to a boil, stirring, until the sugar dissolves. Add the zest, lower the heat to medium-low, and cook at a gentle simmer until the zest strips become tender and semi-translucent, about 30 minutes.
Remove from the heat and pour into a heat- ...
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.
ou like lots in your fruitcake.
Chop fruit as necessary
Cream butter and sugar, beating well on medium speed.
Add eggs, one at a time, beating well.
Combine flour and baking powder; add to creamed mixture alternately with milk.
Mix well after each addition.
Stir in vanilla.
Pour 1/3 of batter into a greased and floured 9-inch round pan.
Stir spices, raisins and pecans into remaining batter.
Pour into 2 greased and floured 9-inch pans.
Bake at 350\u00b0 for 25 minutes.
Cool in pan for 10 minutes.
Ice with filling, putting white layer in the middle.
s directed in the cake recipe.
Reserve 1 1/2
wo loaf pans. (The internet recipe specified lining the bottoms of