Eagle Brand Fruit Cake Recipes

Steps:

• Chop up fruit, pecans, and add milk.
• Grease a 13"x 9" pan. Press mixture into pan.
• Cook 1 hour at 250°F, and then 15 minutes at 300°F.
• Remove and cool on wax paper. Cut into bars and wrap into wax or saran wrap. Give as gifts, or keep for yourself, but if you actually want any, hide it!!

Steps:

• Preheat oven to 350. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then add water. Bring to a boil; remove from heat.
• In large mixing bowl combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla.
• Pour into greased 15x10 inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.
• In small saucepan melt remaining 1/4 cup margarine; add remaining 1/4 cup cocoa and remaining Eagle Brand. Stir in confectioners sugar and nuts. Spread on warm cake.
• (CHOCOLATE MOCHA SHEET CAKE: Add 1 tablespoon instant coffee with cocoa to cake; add 1 tablespoon instant coffee with cocoa to frosting.).

Steps:

• Crush the graham crackers into fine crumbs.
• Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
• Chop the nuts; drain and cut cherries in half (if they are whole).
• Melt marshmallows in milk.
• Mix all ingredients together.
• Pack into regular sized loaf pan.
• Refrigerated overnight and cut with a hot knife.
• Coconut is an optional ingredient.
• Cook time is refrigeration time.

Steps:

• Preheat the oven to 325° F. Generously butter an 8 1/2 x 4 1/2 - inch loaf pan and set aside. Sift together the flour and baking powder and set aside. Put the sugar and the chopped vanilla bean, if using, in the bowl of a food processor fitted with the metal blade and pulse until the vanilla bean is finely ground. Sift through a fine-mesh sieve and return the sugar mixture to the food processor. If not using the vanilla bean, just put the sugar in the processor. Add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs. Transfer the batter to the prepared loaf pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, 65-75 minutes. Cool completely in the loaf pan on a rack, then unmold