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.
Heat oven to 300 degrees. Grease (4) one pound loaf pans with oil or butter. Mix all ingredients thoroughly. Spread even in pans. Bake 45 minutes. ...
Preheat oven to ... 9x5 inch pan. Bake 1 1/2 hours or until brown and a toothpick comes out clean. This cake keeps well in a refrigerator or in a freezer.
Put all above ... following ingredients over fruit and nuts: 1/2 ... hours or until done in a 325 degree oven. (Less time needed if smaller pans are used.)
Generously grease 2 loaf pans. In a large bowl, combine eggs and water. Add remaining ingredients by hand. Stir until combined. Pour into pans. Bake ...
For a 9 ... Toss the dried fruit in the flour; ... until set, or cake may deflate. Cool ... rack. Wrap and let cure for a day before serving or freezing.
Butter a 9 ... milk, nuts and fruit. Fold in ... Bake slowly at 300 degrees for 2 hours. Cool, turn out, remove paper and decorate with nuts and cherries.
Boil figs until ... into quarter sizes. Cut cherries in half. Mix cake mix; add figs, cherries and nuts. Put in 8x12 loaf pan and bake about 25-30 minutes.
Sift together flour, ... mix well. Add fruit and nuts. Pour ... floured. Bake for 1 1/2 hours at 325 degrees. Cool, wrap in foil and store in refrigerator.
Mix all ingredients ... toothpick for doneness. Cake is very moist. ... gradually add sugar and milk, until desired spreading consistency. Spread over cake.
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