GRANDMA BETTY'S FAMILY FRUIT CAKE
This recipe was passed down through the years and given to me by my Grandmother, Elizabeth Lydiard. We called her Grandma Betty. She passed away in 2001. She would have been thrilled to see it here on Just a Pinch. I have no idea how old this recipe is but my Grandmother was born in 1910. My mother and I perfected the mixing...
Provided by Deborah Gonzalez
Categories Cakes
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. Oven should be preheated to 250 (yes that is correct - 250) and cooking time is 2 hours (yes, 2 hours). Prep time is about 30 minutes. You will need 5-6 Mini Loaf Pans approximately 5" x 3" in size, I used 6.
- 2. Bowl #1 - Mix flour, baking powder and sugar, SET ASIDE
- 3. Bowl #2 - Mix Eggs, Vanilla extract and Almond extract together, SET ASIDE
- 4. Bowl #3 - Mix Dates, Cherries (RED AND GREEN), Pineapple (get the largest pieces you can find, not whole but not the bits either) and Nuts together, SET ASIDE. (note: I have also used Pecans - either or both are excellent) NOTE #1: BE SURE to SET ASIDE 3 CHERRIES for EACH mini Pan to go ON TOP of each cake before cooking. NOTE #2: I do not add all the syrup from the candied fruit, I do my best to remove the candied fruit from the containers leaving behind the goo. I do not rinse the fruit.
- 5. Follow this order for easiest blending of above ingredients - Mix Bowl #1 and Bowl #2 together. Be sure to get a creamy, no lumps remaining, smooth consistency. I use a large spatula to achieve best blend.
- 6. REMINDER: BEFORE YOU FOLD BOWL #3 into the BATTER created by BOWL #1 & BOWL #2 - BE SURE to set aside three cherries for each fruit cake to put on top of each mini loaf before they go in the oven. THEN, fold ingredients of Bowl #3 into your above blended batter.
- 7. Spray your individual mini loaf pans (as seen in photo) with a cooking spray of your choice.
- 8. Scoop out enough batter to fill each tin. Do not over fill. This recipe will fill 6 individual mini tins nicely. NOW - ADD THE SET ASIDE CHERRIES to the top of your loaf pan now filled with the completed batter to accent your creation.
- 9. Place the tins on a large cookie sheet (for easiest in and out placement to oven) AND BAKE - 250 slow oven for 2 hours.
- 10. When finished, remove from oven and let cook on wire rack.
- 11. I leave the fruit cake in the pans, and then put the pretty little Fruit Cakes in a fancy clear food type gift bag or wrap in clear plastic wrap and add a bow so everyone can see your delicious treat when you present it to them.
BETTY CROCKER MYSTERY FRUITCAKE (1957)
This one is part of Stephanie's collection of my Mother's recipes. It was written by Mom on a pocket sized note book and has her "run-on" style of stuffing everything into a small space, too!! The ad says: "You start with a pre-baked cake. You use frosting as a liquid. You never bake the fruit" Sounds to me like the fruit would...
Provided by Marcia McCance
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. Step one: Bake a Betty Crocker Spice cake mix per the package instructions. Cool the cake and crumble it into a very large bowl or pan.
- 2. ALTERNATIVE TO STEP ONE: Bake a white or yellow cake mix to which you have added: -- 1 teaspoon ground cinnamon -- 1/2 teaspoon ground nutmeg -- 1/4 teaspoon ground ginger -- 1/4 teaspoon allspice or cloves
- 3. Step two: Add all the fruit to crumbled cake and stir -- probably with your hands inside a couple of plastic bags -- or plastic gloves if you have them -- or a large wooden spoon would do, as well.
- 4. Step three: Open the can of fluffy frosting and mix it with the cake and fruit (If you have it in a box, then make the frosting and add to the fruit.)
- 5. Step four: Line a tube pan with foil and fill with the mixture. NOTE: Personally, I don't like my food to touch foil -- so I would use parchment paper following these instructions: A. Prepare one-piece tube pan (10x4): Cut heavy brown paper bottom (trace bottom of pan) and one 4" wide strip to go around the inside of the pan (slit the top every half inch or so, to conform to shape of pan), and another 5" wide to go around the tube. B. Lightly grease the pan with butter, place the paper liners inside, then lightly butter the paper (or can grease the paper before putting into pan -- greased side next to cake, not the pan.) The grease on the pan, holds the paper, the grease on the paper is for the cake.)
- 6. Chill in the refrigerator for at least 24 hours before eating
- 7. Makes a 5 pound cake
WHITE FRUIT CAKE
My mother has been making this fruit cake at Christmas time for as long as I can remember. My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant.
Provided by Brenda
Categories Desserts Cakes Holiday Cake Recipes
Time 10h35m
Yield 36
Number Of Ingredients 12
Steps:
- Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
- Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.
- In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
- In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
- Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 46.2 g, Cholesterol 68.4 mg, Fat 20.2 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 7.6 g, Sodium 102.4 mg, Sugar 30.5 g
HOLIDAY WHITE FRUITCAKE
Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. -Eileen Sokolowski Flatt, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 loaves (16 piece each).
Number Of Ingredients 7
Steps:
- Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment., In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In 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.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
AUNT BETTY'S BLUEBERRY MUFFINS
My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. -Sheila Raleigh, Kechi, Kansas
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 208 calories, Fat 10g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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