1 - 10 of 19 for molasses fruitcake

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After mixing these ingredients, add the fruit. Bake in greased and floured Bundt pans at 300°F until done. Test with toothpick. Cool completely. ...

Preheat oven to ... Add flour and molasses. Add eggs ... apples may be used to moisten cake. If apples are used, place slices all over cake before wrapping.

Grease 2 (9 ... sugar, butter and molasses until light and ... paper and cool on rack. Wrap with aluminum foil and store in refrigerator. Makes 2 loaves.

Cut fruits; dredge ... Mix soda and molasses; stir into ... paper. Turn batter into pans; put pan of water in bottom of oven. Bake 4 hours at 250 degrees.

Spray an 8 ... the brown sugar, molasses and butter; beat ... from pan. Wrap fruitcake in a cheesecloth ... 24 hours or up to 2 weeks. Makes 24 servings.

In a saucepan, combine molasses, water and ... minutes, or until cakes test done. Cool on wire racks. Store in airtight containers. Yield: about 6 dozen.

Melt butter; cool. ... in orange juice, molasses and the cooled, ... oven for 1 3/4 to 2 hours or until done. Cool thoroughly before removing from pans.

Blend together molasses and water in ... cups. Spoon in fruitcake mixture. If desired, ... minutes. Cool before storing. Makes 6 dozen fruitcake bonbons.

Grease three 8 ... sugar, orange juice, molasses and butter; beat ... the refrigerator for 3-4 weeks before serving. Remoisten the cheesecloth once a week.

Wash currants and ... butter mixture. Add molasses and brandy alternately ... paper. Store in tightly closed container. Prepare at least 1 month before use.

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