|Kentucky Always in Season|
|by Greta Hipp Burkhart|
KENTUCKY Always in Season recreates heirloom recipes into dishes for today's cook.
Results 1 - 10 of about 990 for candied fruit cake
Cream butter; add ... cup flour with fruits, raisins, and ... by teaspoonfuls on cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Yield: 5 dozen.
Collect fruit peel in freezer ... lay peels on it and toss to distribute. Let set for a couple of days to dry out. Will last indefinitely in refrigerator.
Cream butter and ... flour and toss fruit, nuts, candy ... for doneness. When cake is almost done ... Remove from pan next day. Store air tight. Freezes well.
Use two 9 ... pitted dates and candied pineapple in coarse ... and sift onto fruit. Mix fruits ... until nuts are evenly distributed and coated with batter.
Mix all ingredients. Pour into baking pan lined with wax paper. Bake at 350 degrees for 35 minutes.
Melt bark in ... double boiler. Add nuts and fruit. Drop by scant teaspoonful onto waxed paper and cool. Package in air tight container at room temperature.
Put dates, cherries ... and mix with fruit until coated. Beat ... indefinitely. Important: It takes a lot of pushing with hands to get into pans tight enough.
Combine nuts and fruit in large bowl. ... Bake in slow oven (300 degrees) about 40 minutes. Makes about 30. Note: Instead of dates, you can use raisins.
Sift dry ingredients into a large bowl. Add fruit and mix well ... To store, wrap cakes loosely in foil ... keep in refrigerator if well wrapped in foil.
Cut dates and ... salt. Mix with fruit. Beat eggs ... have been lined with waxed paper. Bake in oven, 275 degrees, for 1 hour and 15 minutes or until done.
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