|The "Sunday Times" Book of Wine|
|by Joanna Simon|
Open the pages of this guide and you uncork the exciting world of wine. Award-winning wine writer Joanna Simon steers the reader through a tantali...
11 - 20 of 65 for easy fruit cake
Spread pineapple on ... pineapple. Sprinkle dry cake mix evenly over ... or until lightly browned. Variations...Use Comstock Strawberry or Apple pie mix.
Combine fruit and nuts, set ... floured small coffee cans (fill halfway). Bake at 300 F. for 2 hours. Let set in oven to cool 1 hour. Remove to wire rack.
Cook spice cake mix by directions ... Cook about 2 weeks before serving. Place in ice box or a cool place. The longer a fruit cake sits, the better it is.
Cream together shortening, ... cloves. Fold in fruit and nuts. Heat ... rum slowly over cake. Wrap in foil ... You may pour rum over again the next day.
In round pie ... of dough with fruit, laying the ... Sprinkle peaches with cinnamon and sugar; plums with sugar to taste. Bake at 350 degrees for 40 minutes.
Combine all ingredients and pour into loaf pan. Bake for 2 hours in 275 degree oven.
Cream sugar and ... time. Add candied fruit and nuts and lemon extract. Mix well and pour into tube or load pan. ... hour and 30 minutes at 325 degrees.
Prepare both bread ... add the candied fruits, pecans and ... loaf-sized pans. Grease pans and line bottom with wax paper. Cool thoroughly before slicing.
Put fruit, including juice, into 9x13 pyrex pan. Sprinkle dry cake mix over top. Dot with butter and sprinkle nuts on top. Bake one hour at 350 degrees.
Bake at 350 degrees for 45 minutes. Mix with mixer: 8 oz. cream cheese (room temp.) 2 tsp. vanilla 1 stick butter
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