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Results 11 - 20 of 85 for light fruitcake
Melt butter; cool. Into large bowl, sift together dry ingredients. Add candied fruits, raisins, dates and nuts. Mix to coat fruit with dry ...
Combine butter and sugar, creaming until light and fluffy. Add eggs, buttermilk, ... Bake at 300 degrees for 25 minutes. Yield: about 7 dozen.
Several days or up to a week before serving, make cake. Preheat oven to 350 degrees; grease and flour two 9 inch oval cake pans. In bowl of ...
Day ahead or up to ... on rack. Wrap fruitcake tightly with plastic wrap; refrigerate ... Garnish cake with fruit. Makes one 5 pound fruit cake.
Add one cup flour to fruit. Cream sugar and butter. Add wine or brandy. Add milk and soda, egg yolks that has been well beaten. Then add ...
Cream together brown sugar, butter, egg, vanilla; add cherries, raisins, pineapple and mix well. Sift flour; add to other ingredients. Add ...
1. Line 10" tube pan ... and sugar until light and fluffy, constantly scraping bowl ... use up within two months. Makes 1 (6 pound) fruitcake.
In a bowl cream the ... until it is light and fluffy. Stir in the ... they are golden. Transfer them to racks to cool. Makes about 64 cookies.
Preheat oven to 325 degrees. ... eggs; beat until light. Sift flour, baking powder, ... toothpick inserted in fruitcakes comes out clean. Makes 4 dozen.
Combine apricots, raisins, the 1/4 cup sugar and 2 cups water in saucepan; bring to boiling. Reduce heat; cover and simmer 15-20 minutes. ...
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