r margarine and sugar until light and fluffy. Add eggs, one
ream butter and sugar until light and add eggs.
Stir
In large mixing bowl, combine pecans, walnuts, cherries, pineapple and raisins.
Toss with 1 cup flour; make sure everything is covered with flour.
Set aside.
Cream together butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in lemon extract.
Sift together 2 cups flour and baking powder.
Add in thirds to the creamed mixture.
Mix well to coat all fruits and nuts.
Transfer batter to well-greased 10-inch tube pan.
Cover tightly with foil.
ell blended.
To Make Light Batter:.
Combine candied pineapple
ixer on medium speed until light and fluffy, 1 to 2
hocolate mixture, then fold in fruitcake. Pour chocolate mixture into prepared
apanese Frosting, layers with a light layer on top of spice
Preheat oven to 275 degrees.
Spray two 8x4x2-1/2-inch loaf pans (I use Wilton dark pans) with Baker's Joy, or grease and flour pans, removing any excess flour by turning pan upside down and tapping them firmly on the sides.
Put raisins in a small bowl, and cover them with hot water to let them plump up.
In a bowl, combine 1 1/2 cups flour, baking powder, and salt.
Set aside.
In small bowl, add all eggs and beat just enough to mix them.
Add the lemon juice and orange juice.
Set aside.
Drain raisins.
In large bowl, ...
r>sugar
together until light and fluffy. Add
eggs
utter with brown sugar until light and fluffy.
Beat in
ampantscotland.com, most pie crust recipes are made with half lard
In a large mixing bowl, combine pecans, walnuts, the 3/4 pound of cherries, pineapple and raisins. Toss with 1 cup flour; set aside.
rown sugar and beat until light and fluffy. Beat in egg
Combine margarine and sugar, creaming until light and fluffy. Add eggs, buttermilk, flour, soda and spices.
Mix well. Stir in remaining ingredients.
Drop by teaspoonfuls onto greased baking sheet. Bake at 300\u00b0 for 25 minutes.
Makes approximately 7 dozen.
Beat butter, sugar and eggs unti light.
Resift flour with baking powder, salt and spices.
Add to egg mixture alternately with rum blended with jelly and vanilla.
Stir in raisins, candied fruit and nuts.
Spoon into two greased 9 x 5 x 3-inch pans.
Bake in slow oven at 300\u00b0 for about 2 1/2 hours.
When thoroughly cold, wrap tightly in foil and store several weeks.
brown sugar, and butter until light and fluffy, about 2 minutes
ogether margarine and sugar until light and fluffy.
Add eggs
Cream butter and sugar until light and fluffy.
Add eggs, 1 at a time, beating after each.
In another bowl, mix flour, baking powder, fruit and nuts.
Add to first mixture.
Add lemon extract. Pour into a greased and floured large tube pan and bake at 275\u00b0 for 2 hours.
This cake must bake slow, check your oven.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
Preheat oven to 300\u00b0.
Grease 2 large cookie sheets and set aside.
In a large bowl, cream butter and sugar.
Mix in eggs until light and fluffy.
Add 2 cups flour, baking soda and cinnamon to creamed mixture alternately with rum and mix thoroughly.
Mix rest of flour with fruit and nuts (except cherries).
Fold into dough mixture.
Form into 1 tablespoon mounds and place on cookie sheet.
Top each with a cherry half. Bake 15 minutes.