|Christmas Kitchen, The|
|by Lorraine Bodger|
This carefully developed collection of delicious holiday recipes will be a welcome addition to every cook's library.
Tip: Try christmas cake for more results.
Results 1 - 10 of 19 for dark christmas cake
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Preparing fruit: wash ... 1/2 inches high), fill to top (cake does not rise). Bake at 275 degrees for 2 hours. Test with toothpick. Cool before wrapping.
Cream the shortening ... 5 pounds fruit cake. Enough for ... you are making your own candied fruits, they are easier to measure in cups rather than pounds.
Thoroughly grease 3" ... stiff; fold into cake mixture. Turn into ... inserted in center comes out clean. Cool completely in pan; remove paper; store to mellow.
One week before baking cake, mix together ... Prick top of cake, pour over the liquor from dried fruit. Wrap in foil or store in sealed container to mature.
Sift first seven ingredients. Cream butter and sugar. Add eggs and beat well. Mix raisins, nuts and fruit with flour mixture. Add to creamed mixture ...
Combine raisins and ... 6 to 7 cakes. Note: Add ... serving time for best results. Store in a cool, dark place and brush with bourbon or cognac each week.
Melt marshmallows in ... little sherry on cakes. Leave out ... refrigerate. Put foil in pans before molding - enough so you can cover when refrigerated.
Coat all fruit ... with corn syrup. Add one jigger of brandy to each. Cover with Saran Wrap. Makes 10-15 gift fruit cakes depending on size of tins used.
Soak raisins in wine 1/2 hour. Cream butter and sugar. Add eggs, one at a time, beating after each addition. Sift and measure dry ingredients, add ...
Store and stew ... baking tin or cake basin. Cover tightly ... best, covered, in a 250 degree oven and baked for at least 4 hours. Serve with brandy sauce.
Result Page: 1
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