1 - 10 of 57 for date fig cake
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Beat eggs and ... smooth. Stir in fruit and nuts. Pour into Bundt pan or angle food cake pan. Bake at 350°F approximately 50-60 minutes. Test with toothpick.
Sift flour, measure, ... until dissolved. Add dates, raisins and figs. Cook until ... smooth. Cover top and sides of cake with this; top with grated coconut.
Cream butter with ... Add 3 cups cake flour, sifted with ... hours. Original recipe called for double amount of fruit and nuts, but we like this better.
Process together through ... together flour and cake mix. Mix in ... golden brown. Ice with a powdered sugar icing when cooled. Decorate with sprinkles.
Mix all ingredients ... and fill with fig filling. Cover and ... to 90 fig cakes. Very crisp ... is optional. Use your own judgment, if using fresh figs.
FILLING: Grind figs, dates and pecans. Place ... waxed paper. Allow to cool. Frost with a simple powdered sugar and milk icing. Yields: about 100 cookies.
Sift 2 cups of flour over the fruit and mix in. Mix all ingredients well. Bake in a slow oven (250 F.) 2 or 3 hours depending on the size of the ...
Mix all. Stir ... firmly in large cake pan, Tupperware, or ... days. Will keep a long time in the freezer. Slices better after it has aged and dried a bit.
In large bowl ... for 30 minutes. Lift out of pans. Carefully peel off foil. Cool cakes on rack before wrapping tightly in foil. Cakes keep for a month.
To prepare fruit ... add to the cake mix. Makes about ... steam, be sure that no water can get to cake. I think I would just bake 4 hours, it is much easier.
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