Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
t in pan.
Bundt cake pan can be used, lined
Combine prepared fruits; add fruit juice.
Let stand several
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.
Combine chopped dates, nuts, candied fruit, honey and fruit juice.
Cream butter and sugar until fluffy.
Beat in eggs one at a time and add to fruit mixture.
Sift flour together with salt and soda.
Mix into liquid mixture.
Put into loaf pans or tube pan. Bake in slow oven, 275\u00b0 1 1/2 hours or until wooden pick comes out clean.
Don't over bake.
Preheat oven to 400\u00b0F
Combine fruit with sugar, 1 1/2 teaspoons flour and orange juice.
Divide between two 6-ounce ovenproof ramekins.
Combine oats, almonds, brown sugar, the remaining 2 1/2 teaspoons flour and cinnamon. Drizzle with oil and stir to combine.
Sprinkle over the fruit mixture.
Place the ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes.
owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Dredge fruits and nuts with 1/2 cup flour.
Set aside.
Cream shortening.
Add sugar.
Cream until fluffy.
Add Karo syrup to mixture and mix well.
Add 1 cup dry ingredients and beat well. Add eggs.
Beat well.
Add orange juice and mix well.
Add fruit mixture, folding in remaining dry ingredients. Bake in a tube pan greased and lined with brown paper bag.
Bake 4 to 5 hours at 250\u00b0.
Add a small pan of water in lower shelf of oven the last hour of baking.
May decorate cake with fruit and nuts before baking.
Heat oven to 275\u00b0.
Grease 2 loaf pans (9 x 5 x 3-inches) or a 10-inch tube pan.
Measure all ingredients except fruit and nuts. Blend on low speed for about 1/2 minute, then stir in fruit and nuts.
Put aluminum foil over cake the last hour of baking time so it won't burn or get too brown.
Bake 2 1/2 or 3 hours or until toothpick is clean when tested.
Cut up nuts, cherries and pineapple.
Cover with 1 cup flour (plain).
Add cake spices to mixture and set aside.
Cream butter and sugar; add eggs one at a time, beating after each addition. Add soda to syrup and stir into butter mixture.
Add flour and wine alternately, small amount at a time, until ingredients are completely mixed.
Stir in fruit mixture.
Bake at 275\u00b0 in 2 (9 or 10-inch) cake pans for 2 to 2 1/2 hours.
Sift flour with spice. Cream butter until soft and smooth. Gradually add sugar, beating until light and fluffy. Add eggs, lemon juice and vanilla extract, beating thoroughly. Add flour-spice mixture gradually. Chop all fruit and nuts. Roll or toss in part of the flour to coat them. Gradually add to cake batter. Turn into well-greased loaf pans or molds that have been lined with greased brown paper (may use buttered waxed paper or buttered parchment baking paper). Bake in slow oven (250\u00b0) for 2 1/2 to 3 hours or until done.
full. Bake until a cake tester inserted in the center
Mix all dry ingredients, then add fruit; mix well.
Add liquid and shortening.
Cook at 275\u00b0 for 3 to 3 1/2 hours.
Heat oven to 275\u00b0.
Line two loaf pans, 9 x 5 x 3-inch with aluminum foil.
Grease.
Blend 1/2 minute on low speed, then beat 3 minutes on high.
Spread mixture in pans.
Stir in fruit and nuts.
Bake 2 1/2 to 3 hours.
Remove pans; cool.
Wrap in plastic wrap.
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
eat in eggs.
Add fruit cake fruit mix and nuts.
Sift
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.
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.
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.