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 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.
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.
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
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.
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.
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.
urrants, raisins, chopped dates, candied fruit and chopped walnuts and add
Cream shortening and sugar.
Add eggs, 1 at a time, beating well after each addition.
Sift 1 1/2 cups flour, salt and baking powder; add alternately with pineapple juice to first mixture. Dust fruit with 1/2 cup flour.
Add fruit, coconut and nuts to mixture.
Mix only until well blended.
Beat
oil
and
sugar
together.
Beat in eggs one at a time. Add vanilla.
Add soda, salt and flour, Mix well.
Stir in
fruit mixture.
Spoon batter into well greased muffin pans using
paper cups
if desired.
Fill about 3/4 full.
Press a candied pineapple, cherry, and pecan half into center of each. Bake
in preheated
300\u00b0
oven
for
30 minutes or until cake springs back at touch of a finger.
Makes about 18.
ell after each.
Put fruit, nuts, raisins and coconut in
Cream butter.
Gradually add sugar; beat until light and fluffy.
Beat in eggs, one at a time.
Add sour cream and blend. Add flour and spices.
Stir in fruit and nuts.
Fill small \"Midget\" baking cups 3/4 full.
Top with 1/4 candied cherry.
Bake at 350\u00b0 for 20 minutes.
Makes about 48.
Combine the fruit, jam, citrus peels and spices
Stir dried fruit, dairy-free spread, sugar, brandy
he ends off the dragon fruit, cut three slices and quarter
For the sugared fruit, brush each berry with egg
n a medium saucepan, combine fruit, butter, brown sugar and rum