ntil combined.
Fold in fruit bits and nuts.
Spread
Preheat oven to 300\u00b0. Combine fruit and nuts with 1/4 cup flour; set aside. Cream together butter and sugar. Beat in eggs, one at a time. Mix in vanilla. Combine remaining 1 3/4 cups flour, salt and baking soda. Add to creamed mixture alternately with 1/2 cup apple juice. Start and end with flour mixture. Stir in fruit and nuts. Spoon batter into 2 (9 x 5-inch) loaf pans. Bake for 60 to 70 minutes or until toothpick inserted comes out clean. Cool. Makes 2 fruit cakes.
Combine first 5 ingredients.
Mix well.
Toss fruit and pecans with flour to coat.
Stir fruit and nuts into cake mix. Mix well.
Pour into two 9 x 5 x 3 inch loaf pans greased and lined with waxed paper.
Bake at 275\u00b0 for 1 and 3/4 hours or until cake tests done.
Makes 2 cakes.
Soak and baste with orange juice for a few days (2 to 3 days should be enough...too long soaking makes cake tear when cut).
Combine dried fruit and 1/3 cup sherry.
Preheat oven to 325\u00b0F. Lightly grease and line 8 mini loaf pans with parchment paper.
Bring dried fruit, oil and 1/4 cup water to a boil. Reduce heat and simmer for 5 mins. Remove from heat and stir in sherry and egg. Add cake mix and almonds, mixing well to combine. Spoon into holes and smooth surfaces. Bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool in pans.
side.
For the crab cakes:
Place 1/4 cup
Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
Allow to cool for a few minutes then stir in flour and spices and baking soda.
Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
Serve cut in slices and buttered.
Mix all ingredients.
Spray miniature muffin pans with Pam. Fill pans 2/3 full and top with 1/2 of a red or green cherry, pressed down slightly.
Bake in preheated 300\u00b0 oven for 30 to 35 minutes until lightly browned.
A pan of water placed on lower rack under cakes during baking will help prevent dryness.
When cool, store in layers of waxed paper in airtight tins.
Makes 48 miniature cakes.
Place stick of butter in deep dish and melt in a 325\u00b0 oven, then let cool.
Mix sugar, flour and milk.
Pour this over cooled butter.
Place fresh or frozen fruit or berries onto batter. Sprinkle 1/4 cup sugar over top.
Bake 40 minutes.
Batter will rise to top of pie and brown.
Cream butter and sugar; add eggs, soda and cinnamon.
Use 1 cup flour over fruit and nuts and mix well.
Then mix other part with liquid.
Add brandy slowly to liquid.
Stir liquid part into fruit mixture.
Soak fruit with Brandy or Liquor of
In a saucepan, combine molasses, water and vanilla; Add raisins and bring to a boil.
Reduce heat and simmer for 5 minutes.
Remove from heat and stir in fruit; cool.
Meanwhile, in a mixing bowl, cream margarine and sugar.
Add the eggs and beat well.
Stir together dry ingredients; add to creamed mixture alternately with milk.
Stir in fruit mixture.
Mix well.
Fold in nuts.
Spoon into paper lined muffin cups, filling almost to
the top.
Bake at 325\u00b0 for 20 to 25 minutes.
Boil together about 4 minutes sugar, Crisco, water and raisins.
When almost cold, add cinnamon, nutmeg, cloves, flour ,baking soda, eggs and wine.
Add fruit and dates.
Sprinkle 1/2 cup of the flour on fruit.
Grease long loaf pans (2).
Line with wax paper.
Grease again.
Add second layer of waxed paper.
Bake in slow oven at 275\u00b0 for 2 to 3 hours until toothpick comes out clean.
Makes 2 long fruit cakes.
Mix together the eggs and brown sugar; add oil, then add all of the fruit and 1 cup of flour.
Add the nuts and grape juice and finally the 4 cups of remaining flour, salt, baking powder, cinnamon and nutmeg.
Bake at 300\u00b0 for 1 1/2 hours.
Makes several fruit cakes depending on the size of pans used.
Melt oleo in baking dish (2 1/2 to 3-quart size). Mix dry ingredients. Add beaten egg and milk. Mix gradually. Place fruit in dish in melted oleo or butter. Pour batter over fruit. Bake in 375\u00b0 to 400\u00b0 oven about 30 minutes or until brown.
Pour fruit and juice in baking pan (
Put fruit in buttered dish. Put bread fingers on top of fruit. Melt margarine. Add sugar, flour and egg. Pour mixture over bread and fruit. Bake 35 to 40 minutes at 350\u00b0.
urrants, raisins, chopped dates, candied fruit and chopped walnuts and add
Cook fruit with small amount of water and sugar.
Mix all ingredients except fruit.
Pour into buttered casserole dish. Pour fruit on top of batter evenly.
Bake at 350\u00b0 for 1 hour.
Pour fruit with juice in bottom of 9 x 13-inch pan.
(If fruit is in larger pieces, slice them smaller.)
Sprinkle cake mix over fruit and juice.
Put chopped nuts on top of dry cake mix. Drizzle melted margarine on top.
Bake at 350\u00b0 until brown and bubbly (20 to 30 minutes).
Serve hot or cold with ice cream or whipped cream.