Christmas Mystery Fruitcake
Bake a package cake mix using honey-spice, white or yellow mix.
Bake as directed on package.
Cool and crumble into a large bowl.
Chop the following
4 cups mixed candied fruit or 4 cups of your choice of fruit
1 cup dates
4 ½ cups nuts
Make up a package of Betty Crocker white frosting mix as package directs.
Mix well with crumbs and fruit.
Pack tightly into two 9x5x3 foil lined loaf pans.
Cover cake with foil and chill in refrigerator at least 48 hours before serving.
Fruit Cake A La McCluskey
Melt 1 stick butter and 1 large package marshmallows
1 box raisins
1 qt. chopped pecans
1 small jar red cherries plus juice
1 small jar green cherries without juice
2 cups graham cracker crumbs
Put in loaf or bundt pan and let set a while before eating.
- 2 cups blanched almonds
- 4 ounces candied pineapple
- 8 ounces candied citron
- 4 ounces candied cherries
- 8 ounces golden raisins
- ½ cup sifted flour
- 1 ½ cups butter, softened
- 2 cups sugar
- 6 eggs yolks, slightly beaten
- ¾ cup milk
- ¼ cup Brandy
- 1 teaspoon almond extract
- 3 ½ cups sifte4d flour 6 eggs whites
- 1 teaspoon cream of tartar
Slice almonds crosswide.
Slice pineapple and citron into thin strips.
Cut cherries into halves.
Toss with raisins and ½ cup flour in bowl.
Cream butter in mixer bowl until light.
Add sugar gradually, beating until fluffy.
Add egg yolks; mix well.
Combine milk, Brandy and almond extract in small bowl.
Add to batter alternately with 3 ½ cups flour, mixing well after each addition.
Pour over fruit mixture; mix well.
Beat egg whites in mixer bowl until foamy.
Add cream of tartar.
Beat until stiff peaks form.
Fold into batter.
Spoon into greased and waxed paper-lined 10 inch tube pan.
Bake at 275 degrees for 3 ¼ hours.
Cool in pan for 30 minutes.
Invert onto wire rack to cool completely; remove waxed paper.
Wrap in cheesecloth soaked in additional Brandy.
Serve immediately or store in cool place for several weeks, adding Brandy as needed.
Yield 30 servings.
Vanilla Wafer Fruitcake
- ½ pound candied cherries
- ½ pound candied pineapple slices
- 1 pound walnuts, pecans or combination of both
- 1 pound vanilla wafers
- ¼ pound raisins
- 2 eggs
- ½ cup sugar
- 1 can (5 ounces) evaporated milk
Set aside four whole cherries, two pineapple slices and 16 pecan or walnut halves.
Chop remaining fruit and nuts.
Crush vanilla wafers; combine the chopped fruit, nuts and raisins and set aside
In a bowl, beat eggs well.
Stir in sugar, salt and milk.
Combine wafer/nut mixture with egg mixture
Pack into a waxed paper-lined 10-in tube pan
Decorate top with reserved whole fruit and nuts.
Bake at 325 degrees for 45 minutes.
Let stand 10 minutes.
Run a sharp knife around edge; turn cake out of pan, then back over again so decorations are on top.
Cake can be made ahead and frozen; taste improves with age.
Yield; about 40 servings
Texas Fruit Cake
- 1 cup powdered sugar
- 1 cup flour
- ½ tsp. salt
- 1 tsp baking powder
- 2 cups chopped pecans
- ½ lb candied pineapple, cut up
- ½ lb candy orange slices, cut up
- ½ lb. candied cherries,
- 1 lb. dates,cut up
- 4 eggs
- 1 tsp. vanilla
Sift together sugar, flour, salt and baking powder
Combine with pecans and fruits
Beat eggs well
Add vanilla; pour over fruit mixture
Grease and flour baking pan
Bake at 325 degrees for 35 to 40 minutes
- 2 cups miniature marshmallows
- 2/3 cup evaporated milk
- 6 tbsp. undiluted frozen orange juice
- 4 cups crushed honey graham crackers
- ½ tsp. cloves
- 1 tsp. nutmeg
- 1 tsp cinnamon
- ¼ cup chopped candied cherries
- ¾ cup chopped dates
- 1 cup chopped candied fruit
- ¾ cup raisins
- 1 cup chopped walnuts
Melt marshmallows with milk and orange juice in 3 quart double boiler
Mix crackers, cloves, nutmeg, cinnamon, fruits and walnuts
Add milk mixture; mix well
Wrap in waxed paper; mold into baking dish
Chill for 2 days
Yield 12 servings
Orange Candy slice Cake
- 2 sticks butter
- 2 cups sugar
- 4 eggs
- 1 ½ cup buttermilk
- 1 tsp. soda
- ¼ tsp. salt
- 4 cups flour
- 1 lb. orange jelly candy slices halved
- 1 lb dates, chopped
- 2 cups mixed nuts, chopped
- ½ cup (firmly packed light brown sugar
- 1 small can frozen orange concentrate, thawed
Cream butter and sugar
Add eggs, one at a time, beating well
Add 1 cup buttermilk; beat well
Add soda to remaining buttermilk
Add to mixture
Combine dry ingredients; add orange slices
Add dates and nuts; blend
Line tube pan with well greased brown paper
Bake at 275 degrees for 2 hours and 30 minutes
Add brown sugar to orange concentrate
Let stand while cake bakes
Pour on cake while hot
Let cake cool in pan before removing