|Celebrating the Impressionist Table|
|by Pamela Todd|
An illuminating cookbook which explores the food and art of 19th-century France--an era ablaze with the genius of such artists as Monet, Renoir, T...
Results 1 - 10 of 283 for pudding fruit cake
If using butter, ... softened before making cake. Cherry, peach, ... choices for the fruit filling, but nearly ... add richness to the syrup, if desired.
Sift flour, measure, ... (including sugar). Measure fruit cocktail (should be ... of batter. Cover with nuts. Bake 55 minutes at 325 degrees. Cool in pan.
Prepare pudding according to directions ... strawberries. Put broken cake pieces on top. ... pudding and bananas or lemon pudding and sprinkle coconut on top.
Sift flour, sugar, soda and salt together. Add 1 egg, beaten well. Add fruit cocktail and juice; mix. Pour into greased 8 inch round baking dish.
Sift flour, sugar, ... into bowl. Add fruit cocktail, eggs, and ... Bake at 325 degrees for approximately 45 minutes. Serve with dollops of whipped cream.
Mix well. Pour into greased 8 inch round baking dish. Mix 1/2 cup brown sugar and 1/2 cup chopped nuts. Sprinkle over batter. Bake at 350 degrees for ...
Mix together in a bowl. Bake in 13 x 9 x 2 inch pan. Put topping of 1/2 cup brown sugar and 1/2 cup chopped pecans mixed together. Sprinkle over top ...
Sift together flour, ... Add eggs and fruit cocktail; mix well ... stir 2 minutes. Add vanilla, coconut and nuts. Cool slightly and spoon over warm cake.
Mix all together. Pour in a shallow cake pan. Bake at 300 degrees for 45 to 50 minutes.
Mix together the above and pour into 8 x 8 or 9 x 9 inch pan. Sprinkle on top 1/3 cup brown sugar; also 1/3 cup nuts. Bake at 325 degrees for 40 ...
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