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Results 71 - 80 of 1,150 for fruit cake raisins
Cream sugar and shortening; add ... milk. Fold in fruit. Line bread pans with ... and store in cupboard until Christmas. Delicious! Thanks mom.
Mix fruit and nuts together in a ... The number of fruit cakes will depend on the size of the loaf pan that you use. Grease and flour your pans.
Mix together thoroughly. Pack into well greased bundt pan-pressing firmly. Bake at 350°F for 15 minutes. Remove from oven--leave in pan ...
Put marshmallows and milk in ... Add cherries, pineapple, raisins and pecans to crumbs. Mix ... decorate the top of cake. Store in the refrigerator.
Roll crackers fine. Add all ... paper in cracker box and press cake in real firm and smooth. It's ready to eat in 3 days after setting in ice box.
76. DARK FRUIT CAKE
1. Bowl: Chop fruit and nuts and pour honey ... 2 hours. Cool cakes in same tins. Soak a ... early November and they will be aged by Christmas.
Cream butter and Sweet & Low, add egg. Beat in other ingredients. Bake in greased and floured tube pan for 45 minutes at 350 degrees.
Mix chopped pecan pieces and crushed vanilla wafers together. Add milk, red cherries and coconut. Pack mixture by hand in dish or glass ...
79. FRUIT CAKE
Heat oven to 325°F (slow ... in nuts and fruit thoroughly. Pour into prepared pan. ... pour over fruit cake. Decorate top of cake ... 45 to 50 minutes.
80. FRUIT CAKE (EA)
Makes 2 loaves. Bake in a slow oven about 1 hour or until baked through. (Keeps 1 year.)
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