00b0C.
Butter a 23cm cake tin, preferably one with a
Combine flour, baking powder and salt.
Cream butter and sugar.
Beat in eggs.
Add milk and vanilla.
Pour into a greased and floured 9-inch pan.
Slice fresh fruit.
Lay it on batter. Bake at 350\u00b0 for about 25 to 30 minutes.
Mix first 8 ingredients as for a stiff cake batter.
Put batter in slightly greased 6 x 10-inch glass baking dish.
Put rhubarb on top of batter; sprinkle gelatin on top.
Mix cream cheese on medium speed until smooth.
Mix in sour cream thoroughly.
Mix in sugar, milk and almond extract.
Refrigerate.
Serve with assorted fresh fruit.
Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
Mix the orange juice and Splenda together until the Splenda is well dissolved.
Pour the orange juice mixture over the fruit, cover and chill for several hours.
This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.
Put the sugar, water, shortening, raisins, cinnamon, nutmeg and cloves on to boil at a slow simmer for 20 minutes.
Remove from heat and cool.
When cool, stir in 1 beaten egg, 2 scant cups of flour and the baking soda with a dash of salt.
Add the fruit and nuts.
Pour into a greased pan and bake at 350\u00b0 for about 40 minutes.
Be sure to test the cake as fruit will make it soft in places and if taken out before done, it will settle and fall.
Preheat oven to 212\u00b0F. Line a baking tray with parchment paper.
In a stand mixer, whip egg whites to soft peaks. Gradually whisk in sugar and beat until thick and glossy. Spread mixture into 6 (5 inch) rounds on prepared tray. Bake for 1 hour then let cool on a wire rack.
Whip cream to stiff peaks then stir in vanilla and powdered sugar. Spread over pavlovas and top with fresh fruit. Serve.
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.
Make the fruit salad: Combine the fresh fruits in a bowl with
saucepan and boil gently for 3 minutes.
Cool in
Break angel food cake into pieces and place in a sheet cake pan.
Mix cream cheese and 1 cup of sugar.
In another bowl, mix 3 packages of Dream Whip as directed on package.
Mix with cream cheese mixture.
Pour over cake, then add cherry pie filling or fresh fruit.
Pour over top.
Chill.
Spoon out to serve.
If large fruits are used, cut them into large pieces and set aside.
Bring cornstarch, sugar and water to a boil in a saucepan over medium-high heat.
Add 1 cup of fresh fruit.
Bring to a boil again, then remove immediately from heat and add remaining cup of fruit.
Do not cook further.
Last addition of fruit should remain uncooked.
Spoon this sauce over ice milk or cake.
Makes 2 1/2 cups.
Serves 40; 1 tablespoon per serving.
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.
In a 12 x 9 x 2-inch baking dish, combine orange juice, chili sauce, soy sauce, 2 tablespoons salad oil, garlic, orange peel, sugar, 1/2 teaspoon salt and pepper sauce.
Mix well.
Add steak; turn to coat.
Cover and marinate, turning occasionally, 3 hours or overnight.
Make fresh fruit salsa.
Preheat broiler.
Place steak on rack in broiler pan.
Broil 6 inches from heat for 6 minutes on each side for medium-rare.
Thinly slice steak and serve with fresh fruit salsa.
Makes 6 servings.
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.
Slice fresh fruit in bottom of pan, just enough to cover the bottom.
Cut crusts from bread and place on top of fruit. Mix together flour, sugar, butter and egg.
Pour over top of bread. Bake at 350\u00b0 for 35 to 40 minutes.
Mix together in pan the 2/3 to 1 cup sugar and cornstarch; stir in gradually the boiling water.
Bring to a boil; boil 1 minute.
Remove from heat.
Add fresh fruit (juice and all).
Pour into an 8 x 11-inch baking dish.
Dot with a little butter; sprinkle with 1/2 teaspoon cinnamon.
Mix other ingredients in the order listed; drop by spoonful onto fruit.
Bake at 350\u00b0 for about 30 to 35 minutes.
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.
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.
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.