WebPreheat oven to 300°F and line loaf pans with parchment paper. Blend eggs, vanilla, sugar and butter in a large mixing bowl. Add salt, baking powder, and flour and mix. Mix in pineapple and juice, cherries, raisins, dried cherries, and pecans. Fill the tins with fruit cake batter and spread to even the surface. Bake at 300° for 1 1⁄2 hours.
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WebLine with brown paper 2 greased loaf pans, 8½x4½x2½-in. Pour batter into the pans. Place a pan of water on lower oven rack. Bake cakes 2½ to 3 hours in slow oven (275°). After baking, let cakes stand 15 minutes before removing from pans. Cool thoroughly on racks without removing paper. When cool, remove paper.
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WebLine with brown paper 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2. Mix oil, sugar, molasses, eggs. Beat vigorously with spoon or electric mixer 2 minutes. Stir together the 2 cups flour, baking powder, salt, spices and stir in alternately with orange juice. Mix the 1 cup flour into fruit and nuts. Pour batter over fruit, mixing thoroughly.
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Webdirections. Preheat oven to 275 degrees. Beat egg whites until soft peaks form and set aside. Cream sugar and butter together until well blended. Add egg yolks and extracts and beat for 2 minutes. Add the baking soda into the sour cream; mix well and let …
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WebMix with 1 cup of flour. Sift remaining 2 cups with dry ingredients. Set aside in mixing bowl. Cream oil, sugar and eggs, beat well. Alternate dry ingredients with juice to egg mixture. Pour batter over fruits and nuts. Fold batter into fruit and nuts. Bake at 275 degrees for 2 1/2-3 hours for 2 bread tins; 3 1/2 hours or more for 10 inch tube
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WebSoak dry fruit like cranberries, pineapple, papaya, raisins and apricots in water for an hour, or boil them for about 10 minutes. Drain and let cool to room temperature. Combine flour and baking powder and set aside. In a large bowl, mix together butter, sugar, cottage cheese, vanilla extract and rum until fluffy.
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Web1. Combine the fruit in a bowl. Pour in the orange juice, cover, and soak overnight. 2. Preheat the oven and place a small pan of water on a lower shelf. 3. Beat the butter, then beat in the sugar. Whisk the yolks, then add to the butter mixture. 4.
WebPreheat the oven to 350°F, and lightly coat a 9x5” loaf pan with nonstick cooking spray. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter and egg. Whisk in the vanilla. Stir in the yogurt, mixing until no large lumps remain.
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WebGrease and flour a cake pan that fits inside your slow cooker. Pour the batter into the prepared cake pan and cover it. Place the covered cake pan in the slow cooker and pour ½ cup (120 ml) of water around the cake pan. Cover the slow cooker and steam the fruitcake on high heat for 3 to 5 hours, or until a toothpick inserted into the cake
WebStep 1. Position a rack in the middle of the oven and preheat the oven to 250 degrees. Spray two 4 1/2-by-8 1/2-inch loaf pans with nonstick oil-and-flour spray. Line with 2 pieces of parchment or
WebSift flour, baking powder, and salt together and set aside. Beat butter and sugar together at high speed until fluffy, 3 minutes. Add beaten eggs to the cream butter mixture, and mix until fully incorporated. Mix orange juice and vanilla together in a separate bowl and set aside.
Webdirections. cream butter well,add sugar,and cream until fluffy. beat eggs well and add,blend with creamed mixture. chop fruit and nuts and mix with a small amount of the flour. sift remaining flour. fold into creamed mixture. add flavoring. fold in fruits and nuts. line a tube pan or loaf pans with greased wax paper.
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WebSift together the flour, baking powder and salt. With the mixer running on medium, add 2/3 cup of the flour mixture to the butter mixture. Then add an egg yolk. Keep alternating flour-egg-flour until all the eggs and flour are mixed into the batter. Keep the mixer running. Add the pecans to the batter.
WebIn a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
WebMix in flour mixture, milk, orange, and lemon zest until combined. 5. Stir in fruit and coconut. Fold in beaten egg whites. 6. Divide batter equally in each prepared loaf pan. Bake for 60 minutes or until toothpick inserted in center of cake comes out clean. 7. Remove pans from oven and let cool in pan for 15 minutes.
WebLightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except pecans and fruits. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in pecans and fruits. Spoon batter into greased and floured pans. Bake at 300°F. for 1 1/4 to 1 3/4 hours or until toothpick inserted in center comes out
Webdirections. Warm the opened can of Sweetened Condensed Milk in a saucepan of boiling water to make it easier to pour. Add the milk to the Melted Butter and Marshmallows stirring to combine well. Combine the wet mixture with the remaining ingredients. Pack into a buttered dish or pan.