Results 1 - 10 of 50 for japanese fruit cake

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Prepare 3 (8 ... Use commercial spice cake and white cake ... cherries. Let stand at least overnight or for 24 hours to allow juices to soak through cake.

Mix ingredients together. ... and sides of cake. Cream together ... layers together with Japanese Fruit Cake Filling, alternating light and dark layers.

Combine Crisco, butter and sugar, beat until smooth. Add eggs, one at a time, beating after each one. Add soda to flour, and add flour and milk ...

Cream butter and ... hour or until cake leaves sides of pan. Combine all ingredients and cook until thick. Cool slightly and put between layers of fruit cake.

Mix dry ingredients ... or 9 inch cake pan. Now add ... until peaks. Stir in drained pineapple and coconut. Frost cake and sprinkle with additional coconut.

Cream sugar and ... of flour on fruit, coconut and ... holes in the layers and sprinkle coconut as you ice each cake layer. Top with cherries (optional).

Cream butter and sugar together. Add the unbeaten eggs and beat well; add the sifted flour, baking powder, salt and milk alternately. Bake 2 layers ...

Separate eggs. Save ... pour it into the egg whites and beat. Put pineapple on the cake. Then pour the pineapple juice with egg white over the pineapple.

To 1/2 of ... 8 inch layer cake pans. Add spices ... mixture is thick. Cool. Spread between layers of the cooled cake, alternating the plain and spiced layers.

Cream butter, add ... thick like honey, then add coconut and cook for 2 minutes. Let cool before frosting cake. Cake improves with age. Keep refrigerated.

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