Grandmas Prized Blue Ribbon Fruit Cake Recipes

Steps:

• Chop all the dried fruit and nuts. Place in a bowl and set aside.
• Cream the butter, sugar and honey.
• Mix the rum, orange juice and eggsin a bowl.
• Add the wet ingredients alternatley with the sifted dried ingredients. Stiring well after each addition.
• Add the fruit and nuts. Stir well to combine.
• Pour into two 9 inch round cake tins or one large 30xm square tin, greased and well lined up to the rim(s).
• Bake at 130oC for 4 hours, turning once.
• Cool in tin.

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.

Steps:

• Sift flour with sugar, soda, and salt. Stir shortening to soften.
• Add flour mixture, 1 cup milk, and vanilla mix until flour is dampened. Then beat 2 minutes at medium speed of electric mixer or 300 vigorous strokes by hand.
• Add eggs, melted chocolate and remaining 1/3 cup milk beat 1 minute longer with mixer or 150 strokes by hand.
• Pour into two greased and floured 9 inch layer pans.
• Bake at 350 degrees about 30 minutes, until toothpick inserted in center comes out clean
• Cool 10 minutes in pans, remove from pans and cool thoroughly on racks.
• This cake may also be baked at 350 degrees in three 8 inch layer pans about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
• Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
• Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
• Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
• Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

Steps:

• Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
• Preheat oven to 150°C.
• In a large bowl, using a wooden spoon, cream together the butter and sugar.
• Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
• Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
• Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
• Spoon the cake mix into 2 greased and lined 22cm spring form tins.
• Bake cakes for 2 1/2 hours to 3 hours.
• Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
• ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
• Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
• Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.

Steps:

• 1. PREHEAT OVEN TO 300
• 2. MIX EGGS, SUGAR, FLOUR, BUTTER, & ALL EXTRACTS VERY GOOD.
• 3. THEN ADD FRUIT & PECANS
• 4. POUR IN A GREASED BUNDT PAN

Steps:

• Beat eggs, add sugar, butter, bananas, buttermilk, baking soda, baking powder, vanilla, nuts, coconut and flour.
• Mix all together and bake in two 9 x 9 inch round pans at 350 for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
• Remove from oven.
• Let stand 10 minutes before removing from pans to wire racks.
• Cool.
• For Icing:.
• Mix together all ingredients and cook until thickened.
• Pour on cake while frosting is still warm.