|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
Tip: Try fruit cake for more results.
Results 1 - 10 of 21 for german fruit cake
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Mix dry ingredients and add fruit and eggs. Mix ... Bake at 325 degrees for 40 minutes. Boil for 2 minutes before adding coconut. Then pour over hot cake.
Mix butter, sugar ... 1/2 hours in 325 degree oven. This cake is better made three or four weeks before serving. Age in foil in refrigerator or freezer.
Cream butter and sugar and then add eggs. Sift together: Add to first mixture, alternating with: Fold in: Bake 1 1/2 hours at 325 degrees. You may ...
Mix all together. Bake at 350 degrees for 35 to 40 minutes in oblong metal cake pan. Cool. Top with frosting.
Allow pound cake to thaw partially. ... spatula, spread frosting over sides and top of cake in decorative swirls. Chill overnight. Yield: 6 to 8 servings.
In a medium ... a dip for fruit cake, etc. Be ... heavy cream! A crock pot works well to keep sauce warm; use low heat setting. Authentic! From Switzerland!
Mix together. Put in two greased loaf pans. Bake at 250 degrees for 1 1/2 hours.
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.
Beat eggs until thick and frothy. Beat in sugar and butter until smooth. Stir in flour, salt and vanilla. Spread in half of batter in greased and ...
Soften active dry ... well. Stir in fruits, peels and ... oven for 15 to 20 minutes or until golden brown. While warm, brush with glaze. Makes 3 loaves.
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