eat until thick. Add orange juice and peel; blend until
Preheat oven to 300\u00b0F. Lightly grease and line a 9 1/2 x 5 inch loaf pan with parchment paper.
Sift together flour, baking soda and spices. Add dried fruit. Whisk together bananas, orange juice and eggs then mix in. Transfer to prepared pan and bake for 50-60 mins, until a skewer inserted in the center comes out clean. Cover with a tea towel and let cool in pan.
Serve warm, sliced.
/8-inch).
Line with 2 strips waxed paper, extending
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.
Mix butter and sugar.
Add eggs and orange juice.
Then add flour, nutmeg, and cinnamon.
Then add fruit and nuts.
Bake in tube pan approximately 1 1/2 hours at 350 degrees.
Heat oven to 275\u00b0.
Line 2 loaf pans with lightly greased parchment paper.
Combine oil, sugar and eggs; beat 2 minutes.
In large bowl, combine 1 cup flour with fruit and nuts.
Sift remaining flour with baking powder and spices.
Stir into oil mixture alternately with orange juice.
Pour batter over fruit mixture.
Blend well.
Prepare fruit and nuts, chopping into medium size pieces. Sprinkle with 1/4 cup of flour.
Mix with fingers until pieces are separated.
Add more flour if necessary.
Sift remaining flour with spices and other dry ingredients.
Cream butter; stir in sugar gradually, then the beaten eggs.
Add flour alternately with orange juice.
Pour batter over floured fruit and nuts and mix thoroughly.
Bake in wax paper-lined pans in sizes and shapes desired.
Bake at 250\u00b0 for 3 to 4 hours.
Cool in pans.
Makes 12 pounds.
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.
In a large bowl combine flour, baking powder and salt.
Add fruit mix, coconut, raisins and nuts.
Mix well. In another bowl cream oleo, sugar, eggs and lemon extract.
Mix.
Stir in flour mixture alternately with orange juice.
Put into a 10-inch tube pan greased and lined with wax paper.
Bake at 250\u00b0 for 2 to 2 1/2 hours.
When cake is done turn out on wire rack until cold. Garnish with candied fruit or nuts if desired.
Cream butter and sugar.
Add eggs, one at a time.
Mix 3 1/2 cups flour with baking powder and add alternately with orange juice to butter.
Combine candied cherries and candied pineapple.
Sift remaining 1/2 cup flour over fruit that has been cut in large pieces.
Add vanilla, 3 or 4 cups pecans and fruit to batter.
Put in tube pan with greased paper bottom.
Bake 2 hours in slow oven. Yield:
5 pound cake.
In large bowl, combine flour, baking powder and salt.
Add fruit cake 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.
Pack into a greased 10-inch tube pan.
Heat oven to 275\u00b0.
Line pans with lightly greased brown paper.
Combine oil, sugar and eggs.
Beat 2 minutes in large bowl.
Combine 1 cup of flour with nuts and fruits.
Sift remaining flour with baking powder, salt and spices.
Stir into Wesson oil mixture alternately with orange juice.
Pour batter over fruit mixture; blend well.
Turn into prepared pans.
Place a pan of water on lower oven rack.
Bake cake 2 1/2 to 3 hours or until done.
Cool on wire racks.
Remove from pans; peel off paper.
Cream the butter and brown sugar. Add eggs.
Mix in pear honey.
Sift dry ingredients and mix 1/2 cup fruit and nut mixture. Add to creamed mixture, then add dry ingredients alternately with orange juice.
Makes 3 medium size loaves.
Bake in preheated oven at 275\u00b0 for 3 to 3 1/2 hours.
x 3-inch) pans with lightly greased wax paper.
br>Line 2 loaf pans with brown paper (8 1/2
Cream butter and sugar.
Add egg yolks one at a time.
Add 2 cups flour to baking powder alternately with orange juice.
Save 1 cup flour to mix with fruit.
Beat egg whites and add last with coconut.
Bake at 325\u00b0 for approximately 2 hours.
Make 2 cakes in tube pan or 2 loaf cakes.
br>Line bottom of pan with 2 layers of greased brown
Cream butter and sugar; beat eggs lightly and add to butter and sugar.
Sift flour, baking powder and salt; then add alternately with orange juice to batter.
Put glazed fruits in large pan; dust flour all over the fruit.
Mix and stir; add to batter with raisins and nuts and mix well.
Grease pan and line with waxed paper.
Bake at 300\u00b0 for 2 1/2 hours.
A pan of water should be placed on the oven floor for best results.
When done, remove from pan to cool.
Cream together the butter or margarine and 2 cups sugar.
Beat well and add the eggs and salt.
Sift together 5 cups flour, baking powder and allspice. Add slowly to creamed mixture along with orange juice. Add broken walnuts.
Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.
Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan.
Bake at 325 degress F (165 degrees C) for 40 minutes. Cool.