|Marie Claire Crisp|
|by Michele Cranston|
Deliciously innovative and irresistible, this title is extraordinary in its simplicity.
Tip: Try fruit fruit cake for more results.
1 - 10 of 20 for real fruit fruit cake
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Mix together and fire in open-air kiln. Glaze with polyurethane lacquer. Let stand forever.
Split pound cake lengthwise into 3 ... chocolate. Fold in fruit into remaining cream ... securely; freeze. When ready to serve, thaw, wrapped in refrigerator.
Directions: Pour mixed batter into greased and floured 3 pound shortening can. Fill can not more than 2/3 full. Place can in crock-pot. Cover top of ...
Mix the crust ... 450 degrees. Let cake cool for 15 ... cake. Bake for 10 minutes. Let cake cool, then refrigerate. Top with fresh fruit before serving.
Cream butter and ... continue beating. Dredge fruit and pecans in ... stiff. Fold into cake batter, pour into ... tightly in foil. Keeps well in refrigerator.
Sift together flour, salt, and baking soda. Dredge fruit thoroughly with this ... with wine while cake is warm, allow ... the holidays you never lack cake.
Beat softened cream ... into pie shell and chill at least 4 hours. Top with fruit filling and decorate with whipped cream (if desired), just before serving.
Soften and fluff cheese. Combine all ingredients except fruit pie filling. Pour into pie shell. Chill 3 hours. Top with your favorite pie filling.
Mix fruit and nuts with ... Add flavoring; mix well. Grease wax paper line tube pan. Bake at 250 degrees for 3 hours. Start in cold, oven let cool in pan.
Cream butter and ... pan. 1. rum cake topping or 2. ... cheese lemon juice, powdered sugar, butter and decorate with red hots and gum drop spearmint leaves.
Result Page: 1
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