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Results 61 - 70 of 99 for coconut fruitcake
Dredge fruit in flour. Add salt, coconut and nuts. Add milk and ... airtight container about 5 days before serving. Then enjoy! Makes about 4 dozen.
62. WHITE FRUITCAKE
Cream butter and sugar, add 1 1/4 cups sifted flour alternately with eggs. Sift 3/4 cup flour over cut-up fruit and nuts. Mix well and put ...
Mix well. Grease and flour jelly roll pan. Heavily drop by small spoonfuls. Bake at 325 to 350 degrees for 10 minutes. Take up immediately. ...
64. WHITE FRUITCAKE
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine fruit, pecans and ...
Chop fruit and nuts in a large bowl. Add coconut and mix well. Add flour. ... is lightly brown around edges. Remove from oven to serving plate.
Combine sugar and flour in ... occasionally. Add toasted coconut, pineapple and oranges. Cook ... mixture completely before spreading on cake.
Thoroughly mix butter and sugar. This can be accomplished best by melting butter. Add the eggs, baking powder, flour, lemon extract and ...
Chop cherries, dates and pineapple. Add coconut and mix. Add Eagle Brand milk. Mix well and add pecans, salt and vanilla.
Mix in order. Grease and flour miniature muffin tins and fill with mixture. Bake 30 minutes at 325 degrees. Cool 10 minutes and remove. ...
70. PECAN FRUITCAKE
Preheat oven to 250 degrees. ... fruit, pecans and coconut in bowl and stir in ... tightly; refrigerate for 2 weeks. Slice thin with serrated knife.
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