Never Fail Fruit Cake
INGREDIENTS
1 pound candied cherries
1 pound candied pineapple
1 pound pitted dates
1 pound chopped pecans
4 (8 ounce) packages flaked coconut
3 tablespoons all-purpose flour
2 (14 ounce) cans sweetened condensed milk
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.
2006-12-02 14:08:15
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answer #1
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answered by Anonymous
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Fruitcake Recipes - Allrecipes
Features favorite fruitcake recipes as well as popular recipes, traditional, easy, and no-bake fruitcake versions.allrecipes.com/recipes/baking/cakes/fruitcakes/main.
Best wishes and good luck
2006-12-02 22:20:49
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answer #2
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answered by sherry 5
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Fruitcake with Whisky!
1 cup dried apricots
1 cup dried plums
1/3 cup raisin
1/3 cup whisky
1 cup nuts
2/3 dark chocolate chips
2 cups flour
1 1/2 teaspoon bakingpowder
1/2 cup butter
1 cup brown sugar
1 teaspoon vanillin sugar
1 teaspoon salt
4 eggs
put the chopped dried fruits in whisky, and let marinade in about an hour.
heat oven 350 F
Chop the nuts and chocolate. mix with fruit, flour and baking powder.
Stir butter, sugar, vanillin and salt till its soft and fluffy - add one egg at the time. Mix it all with the fruits and flour.
Bake the cake about an hour.
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The cake is best after some few days in the refridgerator! :)
2006-12-03 03:35:03
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answer #3
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answered by Anonymous
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I honestly have no idea. Look on allrecipes.com and see what you can come up with. My Grandma makes an awesome Fruit Cake.
2006-12-02 22:11:50
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answer #4
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answered by Snowflakes 2
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Is there really such a thing?
2006-12-02 22:51:46
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answer #5
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answered by Carole F 3
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run like hell !!!!!!
2006-12-03 00:57:35
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answer #6
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answered by Mike B 2
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