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Results 21 - 30 of 555 for 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 cherries and raisins with ... loaves. Tip: Bake this light colored fruitcake 2 or 3 weeks before needed to allow the flavor to develop.
Bake Betty Crocker Honey Spice ... and chill in refrigerator at least 24 hours. Cake should be kept refrigerated. Makes 6 1/2 pound fruitcake.
Place fruit and nuts in ... Serves 12-16. TIP: Fruitcake can be baked in two ... doubled to make 2 (9x5-inch) loaves. Microwave one at a time.
Place raisins, candied fruits and brandy in a large bowl. Mix well, cover and leave at room temperature overnight. On wax paper, sift ...
Cut fruit in pieces and soak in bourbon or rum overnight. All liquid will be absorbed. Next day, cream butter and sugars. Add eggs, 1 at a ...
Day ahead or up to ... on rack. Wrap fruitcake tightly with plastic wrap; refrigerate ... Garnish cake with fruit. Makes one 5 pound fruit cake.
Mix fruits, pecans and flour; set aside. Add combined salt, flavorings and milk to cake mix. Beat on medium speed 2 minutes. Blend in eggs, ...
Cut gumdrops in small pieces. Cream butter and sugar; add eggs and beat well. Sift together dry ingredients. Sprinkle 1 cup dry ingredients ...
Heat oven to 350 degrees. Mix Bisquick and sugar. Cut in the butter thoroughly. Press mixture with floured hands onto ungreased jelly roll ...
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