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.
huck in the cup of fruit. mix on the turner. If the
eat in eggs.
Add fruit cake fruit mix and nuts.
Sift together
Cut and mix fruit, add nuts and 2 cups flour; mix well. Separate
eggs
and
beat
whites and yolks well.
Mix butter, sugar
and\tboth
parts
of egg together.
Mix 2 cups of flour into
this.
Add
cake
mixture and fruit mixture together and mix well.
Pour in greased pan and bake at 250\u00b0 for 3 hours.
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.
Bake cake as directed on box. Let cool. Mix fruit, condensed milk and pecans. Crumble spice cake into fruit mixture and mix well. Press into greased loaf pans. Makes 2 loaf cakes.
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.
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.
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.
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.
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.
Melt the butter or margarine and marshmallows together. Chop up fruit and nuts. Crush graham crackers. Mix fruit, nuts, graham crackers, coconut and raisins. Add melted butter and marshmallows. Mix well. Press down well into 2 tube or Bundt pans (ungreased). Let stand for about an hour. Run hot water over the bottom of the pan until the cake comes out.
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.
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.
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.
Boil
applesauce,
shortening
and sugar for 5 minutes, stirring
occasionally.
Let stand to cool.
Line 4 bread pans with wax
paper,
well greased.
Mix fruit and nuts in 3 quart bowl.
Sift flour, soda and spices over fruit and nuts, mixing until
fruit
is
coated.
Stir
in cooled applesauce mixture. Put in pans.
Bake
in\ta
slow
oven
at 250\u00b0 for about 2 1/2 hours. If cake gets too brown, cover with brown paper.
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.
Mix flour and spices.
Set aside.
Cream margarine and sugar. Mix well.
Add eggs.
Add flour until well blended.
Add fruit cake mix, dates and nuts.
Add water and soda mixed together. Stir until all are blended.
Drop 1 teaspoon at a time on greased cookie sheet.
Bake in 350\u00b0 oven for 10 to 15 minutes.
Roll in powdered sugar while hot.
Keep in tightly closed container for freshness.
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.
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.