Cream together sugar, Crisco and eggs.
Beat eggs well.
Mix vanilla wafer crumbs, flour and baking powder.
Add dry ingredients alternately with 1/3 cup sweet milk.
Add to Crisco, sugar and egg mixture.
Add one can of coconut and 1 cup of nuts. Bake at 350\u00b0 for 30 minutes.
Makes two 9-inch layers.
Mix first 4 ingredients in order given.
Line bottom of a glass cake dish with layer of wafer crumbs.
Top this with layer of pineapple mixture.
Alternate layers of wafer crumbs and pineapple mixture, finishing with wafer crumbs on top.
Place in refrigerator 3 or 4 hours.
To serve, garnish with whipped cream and maraschino cherries.
Makes 6 servings.
(Any other crushed fruit may be used in place of pineapple.)
Crush vanilla wafers, chop fruit and nuts (reserve 4 cherries, 16 pecan halves and 2 slices pineapple).
Mix fruit, nuts and wafer crumbs.
Beat eggs, add sugar and milk.
Add previous mixture.
Mix well.
Let stand while preparing pan with waxed paper.
Pack mixture in pan, decorate with fruit and nuts.
Bake at 325\u00b0 for one hour.
Remove from pan.
Store in tight container.
Mix fruit, crushed wafers and nuts.
Mix eggs, sugar and cream. Add spice, flavor and pour over fruit, wafers and nuts.
Mix well. Press into a greased Bundt (or tube) pan.
Bake 1 hour at 325\u00b0. Cool for 15 minutes only and remove from pan.
Mix eggs, milk, salt and vanilla wafers. Add the other ingredients. Pack in pan lined with wax paper. Bake at 325\u00b0 for 50 minutes to 1 hour.
Cream sugar together with margarine.
Add eggs, one at a time, nuts and coconut; fold in vanilla wafer crumbs.
Grease pan.
Cook for 1 hour at 300\u00b0.
Let cool at least for 1 hour.
Pour on 1/3 to 1/4 cup of rum, bourbon or brandy.
Leave for 3 days or longer, wrapped in aluminum foil.
Cream margarine and sugar.
Add eggs, one at a time, and beat after each addition.
Add vanilla wafer crumbs and milk alternately.
Add coconut and pecans; fold into batter.
Bake in a tube pan sprayed with \"Baker's Joy\" at 275\u00b0 for about 1 1/4 hours. (Freezes well.)
huck in the cup of fruit. mix on the turner. If
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.
Preheat oven to 325\u00b0.
Grease and flour 9-inch layer cake pan. Cream butter and sugar well.
Stir in baking powder and crumbs. Add eggs, one at a time, beating well after each addition.
Stir in coconut and nuts.
Turn batter into pan.
Bake in preheated oven for 35 to 40 minutes.
Turn onto wire rack to cool.
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.
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 a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
Pulse until blended.
Add egg white and pulse until evenly moistened.
Press into a 9\" pie plate.
Bake at 375 degrees for 8-10 minutes.
Cool completely before using.
Combine vanilla wafer crumbs and sugar; stir in butter. Press onto bottom and 1-inch up side of 9-inch spring-form pan. Refrigerate about 30 minutes.
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.
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 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.