Place the mixed fruit, sugar, spice, water and butter
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.
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.
saucepan and boil gently for 3 minutes.
Cool in
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.
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.
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.
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.
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.
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.
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.
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.
Cream butter, eggs and sugar.
Gradually add 3 c. flour. Pour 1 c. over fruits and nuts that have been chopped and mixed together in large dishpan.
Sprinkle fruit cake spice over fruit and nuts and then pour in cake mixture.
Mix and bake in 350 degree oven.
Makes 1 large and 2 small cakes.
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.
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.
b>fruit and liqueur in a large bowl. Cover and let stand for
br>Combine the water, mixed fruit, sugar and butter in a