Crush vanilla wafers into powder.
Add fruit and nuts.
Wet with milk and mold into tube pan. If dry add a little cherry juice into batter.
Put into grease tube pan with butter.
Put into ice box for a few days before cutting.
Decorate with pineapple slices, nuts and cherries.
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.
Roll graham crackers with rolling pin until very fine.
Melt marshmallows and add milk in double boiler.
Mix all the other ingredients toegther.
Pour melted marshmallows and milk over them.
Mix well and pack in cracker box or roll.
Put in refrigerator 24 hours before cutting.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Preheat oven to 375\u00b0.
Put fruit in a 9 x 12-inch dish.
Put box of cake mix on top of fruit.
Cut the butter into pats and place evenly on top of cake mix.
Bake for 45 minutes or until brown.
Let it cool in refrigerator.
Bake cake mix according to directions on box and let cool. When cooled, crumble cake and then add other ingredients, adding milk last.
Mix well and pack into container such as fruit cake tin with glass in center or can be rolled into logs.
Chill overnight and store in refrigerator as this one keeps for a long time.
Put wafers, pecans, raisins and cherries in large mixing bowl.
Mix well.
Add milk and mix with your hands.
This will be a stiff mixture.
Make into an 18 inch loaf.
Wrap in waxed paper, then in a thick towel.
Place in refrigerator for 24 hours before cutting.
Keep refrigerated.
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.
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 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.
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.
Mix together pecans, walnuts, raisins, vanilla wafers, cherries and candied fruit in large bowl.
Put milk and marshmallows in boiler; heat until marshmallows melt.
Mix all ingredients; press into large Bundt pan or make into small loaves.
Cover; refrigerate 2 days before serving.
saucepan and boil gently for 3 minutes.
Cool in
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.
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.
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.
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.
Beat eggs, oil, sugar and vanilla until thick and foamy.
Add zucchini, coconut, nuts, fruit cake mix and raisins.
Sift dry ingredients together and add to mixture.
Divide batter equally between 2 greased and floured pans or use a round tube pan.
Bake for 1 hour at 350\u00b0.
Cool in pans for 10 minutes.
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.