1 - 10 of 49 for holiday fruit cake
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In the bowl ... minutes or until cake tests done. Cool ... rack to cool. Dust powdered sugar lightly over cooled cake or frost with confectioners icing.
Combine evaporated milk, ... dates, nuts and fruits; mix well. ... loaf pans. Cover tightly and store in the refrigerator or at least 2 days before serving.
Sift flour with ... all nuts and fruits are covered with ... but since the cake does not rise ... overnight before cutting. Makes 1 (3 1/2 pound) fruit cake.
Mix shortening, sugar and eggs well. Stir in milk. Blend dry ingredients; stir in. Add flavoring. Stir in pecans, cherries and dates. Chill at least ...
Cream butter and ... Add flavorings. Dredge fruit and nuts in ... nuts into batter. Bake in greased and floured tube pan at 250 degrees for about 3 hours.
Cook raisins in ... nuts, flavoring and fruits and mix well. ... 1 hour. Pour a thin icing, rum flavored, over top and decorate with cherries and citron.
Sift together flour, ... in vanilla. Combine fruits and nuts in large bowl, fold into cake mixture. Grease large ... hours for large pans 1 hour for small.
Cream shortening until ... raisins, coconut, candied fruit, nuts and ... hours, angel food: 3 1/2 to 4 hours, small loaf pans: 1 1/2 hours. 5 to 6 loaves.
Combine all ingredients ... hot or cooled cake with Fruit Cake Frosting. Blend ... powdered sugar and vanilla. Mix in enough milk to make a thin frosting.
Mix last 3 items with little flour. Mix shortening, sugar and eggs. Beat well. Stir in milk and flour sifted with dry ingredients. Stir in nuts, ...
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