|by Malcolm Pittam|
Bakery has a strong tradition within the catering trade, and takes a quite separate approach from patisserie.
1 - 10 of 82 for light fruitcake
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Cut fruits and nuts coarsely and mix together with 2 cups of flour. Cream butter until fluffy, gradually add sugar while continuing to cream. Add ...
In a large ... and sugar until light and fluffy. Add ... tightly covered container. Before serving, brush with corn syrup. Garnish with candied cherries.
Prepare 2 regular tube pans by lining with 1-3 thicknesses of well greased heavy brown paper. Add a layer of waxed paper. Chop candied fruits, dates ...
1. Cream butter and sugar until fluffy. Add eggs and beat well. Blend in flour, baking powder and salt, reserving 4 tablespoons of flour to dust the ...
Combine 1/4 cup white grape juice, orange juice, and cranberries in a large bowl. Cover mixture and let stand about 1 hour. Combine dates, pecans, ...
Mix until all ... sugar, creaming until light and fluffy. Add ... 2 3/4 hours. Store cake in tight container for several weeks to allow flavors to blend.
Combine 1/4 cup apple juice, orange juice concentrate and cranberries in a large bowl; cover cranberry mixture and let stand 1 hour. Combine dates, ...
In large mixing bowl, mix these first ingredients, tossing with the flour and set aside. Cream together butter, sugar; add eggs one at a time, add ...
Butter 9 inch tube pan or springform line with wax paper, butter again. Sift flour and baking soda. Combine eggs, mincemeat, Eagle Brand sweetened ...
Cut up all fruit and mix with 1/2 cup flour. Add this last to batter. Cream butter with sugar and honey. Add well beaten eggs. Beat until smooth. ...
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