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 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.
owder and salt.
Add fruitcake mix, coconut, raisins, and nuts
n fruitcakes.
For the fruitcake; butter two (8 x 4
In a bowl, toss the fruitcake in the rum and let
Scald heavy cream and milk. Remove from heat and add vanilla.
Meanwhile, whisk together egg yolks, sugar and cornstarch until pale and creamy. Gradually whisk in hot milk mixture.
Transfer to a clean saucepan and cook, stirring, over medium-low heat for 12-15 mins, or until mixture coats the back of a spoon. Drizzle over fruitcake to serve.
Process fruitcake in a food processor to
br>VARIATION: For double chocolate fruitcake - Reduce all-purpose flour to
ittle damp. it gives your fruitcake an excellent flavor!
Cream margarine and sugar.
Put dry ingredients in sifter. Alternately add an egg at a time, with part of the sifted dry ingredients, till all is combined, then add the wiskey.
Chop the cherries and pineapple (not too small) and rub a little flour on them so they don't float to the top.
Add the fruit and nuts.
Put into a greased tube pan.
Bake at 250\u00b0 for 2 hours.
Cool completely before removing from pan.
Wrap well.
Keeps for weeks.
ou like lots in your fruitcake.
Chop fruit as necessary
Crumble fruitcake into a bowl.
Melt chocolate, butter and cream in a double boiler.
Pour chocolate mixture over crumbled fruitcake, add rum or brandy and mix well.
Refrigerate until firm.
Roll heaped teaspoons of mixture into balls, roll in cocoa, nuts or coconut.
Place truffles into confectionery cases.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
he slices as with any fruitcake some will break apart a
cool on rack.
Wrap fruitcake tightly in foil.
Store
br>*If you want brandied fruitcake: soak 2 pieces of cheesecloth