WebBeat the eggs in medium bowl with an electric mixer until light and frothy. Add vanilla extract, oil or butter, nut milk and orange zest and mix until well blended. Mix …
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WebAdd the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter. …
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WebAdd the spices, along with the macerated fruit and its liquid to a 4-quart saucepan. Add the sugar, butter, apple juice, and ginger. Bring to a boil over medium-high heat, stirring …
WebDrain the cherries, reserving the rum, and transfer to a bowl along with the walnuts, candied orange and candied ginger. Preheat the oven to 325°F. Grease a loaf …
WebPreheat the oven to 350 degrees. Grease well with solid softened butter in a (9.5) 12-cup capacity bundt pan. Be sure that every crevice of the pan is coated well. …
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