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Downhome cooking with Millie
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Christmas Mystery Fruitcake

Directions:

Step 1:

Bake a package cake mix using honey-spice, white or yellow mix.

Bake as directed on package.

Cool and crumble into a large bowl.

Step 2:

Chop the following

4 cups mixed candied fruit or 4 cups of your choice of fruit

1 cup dates

4 ½ cups nuts

Step 3:

Make up a package of Betty Crocker white frosting mix as package directs.

Mix well with crumbs and fruit.

Step 4:

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

Add:

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

Mix well.

Put in loaf or bundt pan and let set a while before eating.

White Fruitcake

- 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,

cut up

- 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

Blend well

Grease and flour baking pan

Bake at 325 degrees for 35 to 40 minutes

No-Bake Fruitcake

- 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