huck in the cup of fruit. mix on the turner. If
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.
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.
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.
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.
Where's the rum!
Lace each layer with rum.
Dice fruit cake into 1/4-inch pieces.
Set aside.
(Slices and dices best when refrigerated.)
Mix remaining ingredients and add fruit cake pieces.
Bake at 350\u00b0 for 8 to 10 minutes or until brown.
Makes 5 dozen.
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.
eat in eggs.
Add fruit cake fruit mix and nuts.
Sift
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.
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.
Cream butter and sugar real well.
Add eggs, one at a time, beating well.
Combine flour and spices; mix together, then add to the butter mixture.
Add this to all the fruit, nuts and preserves that have been chopped.
Line a tube cake pan with brown paper; grease the paper with cooking oil.
Add the cake to this pan; cover with wax paper and tie the paper down with a string.
Put the rack in the pressure cooker that has about 3 cups of water in the bottom of the cooker.
Cook on 10 pounds pressure for 45 minutes.
Bake cake mix according to directions on box and let cool. When cooled, crumble cake and then add other ingredients, adding milk last.
Mix well and pack into container such as fruit cake tin with glass in center or can be rolled into logs.
Chill overnight and store in refrigerator as this one keeps for a long time.
Mix cake mix with eggs, oil and water as directed on box.
Add remaining ingredients in order listed. Blend well after each addition to coat with batter.
This will be very thick.
May save a few cherry halves and walnuts to decorate cake.
Spoon batter into a 10-inch Bundt pan, greased and floured.
Bake at 300\u00b0 until cake tests done.
Cool.
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.
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.
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.
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.
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.
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.