|Preserving the Taste|
|by Edon Waycott|
A guide to creating sixty-three homemade jams, jellies, preserves, and pickles features recipes for Apple Butter, Plum Jam, Peach Preserves, Fig J...
1 - 10 of 67 for fig cake cake mix
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This is a ... missing while the cake is being put ... add: Finely chop: Mix chopped fruits and ... cake just before serving. Makes about a 6-pound cake.
Process together through a meat grinder. Mix together the day ... together flour and cake mix. Mix in ... sugar icing when cooled. Decorate with sprinkles.
Stir until well blended. Bake at 350 degrees for 1 to 1 1/4 hours.
Cream butter and ... Add fruit to cake mixture. Beat egg ... Remove pans of water about 20 minutes before cake is done. Remove from pans when cooled off.
In large mixing ... over remaining fruit. Mix well. Add vanilla ... from pans. Cool on racks. When completely cole, sprinkle with the blackberry brandy.
Boil figs until tender, about ... sizes. Cut cherries in half. Mix cake mix; add figs, cherries and nuts. Put in 8x12 loaf pan and bake about 25-30 minutes.
Sift together flour, ... Add fruit juice. Mix all spices with ... and flour is in. Bake in slow oven at 250 degrees until done in container of your choice.
Beat eggs, flour, sugar and butter. Add rest of ingredients. Bake 2 1/2 - 3 hours, 250 degrees. Makes 20 pounds of fruit cake.
Marinate fruit in ... 14 pounds of cake. Wrap in ... never gave any one the secret to her fruitcakes until leaving it to me at her death at 83 years of age.
Bake 1 hour at 325 degrees.
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