Grandmas Fruit Cake Recipes

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
• Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.

Steps:

• Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.

Steps:

• Day one.
• Mix the first 11 ingredients into a large heavy based pot, place over a medium heat. Stir and bring to the boil (don't leave it alone in case it burns at the base).
• Reduce the heat to low and simmer for 10 minutes, you can leave it alone for this part.
• Turn the heat off and add the orange juice, stir until well combined and leave overnight to soak. Place a lid over the top to stop moisture evaporating through the night.
• Day 2.
• In the cold pot with the pre-soaked fruit mixture add the remaining ingredients and stir well, be warned - you will need some serious elbow grease as the mixture will be very thick!
• In either 2 large and deep loaf tins or a deep 20x20cm grease and line the sides and base 4 times with brown paper (I use brown paper bags that I have sliced open). Have the paper create a rim that goes up and above the tin. For a square tin you will need around 8 paper bags.
• Place the cake mix into the prepared tin/s. Bang the cake tin on the floor about 10 times to get all the air bubbles out.
• Using a wet hand, smooth the cake to make it flat. At this stage you can choose to decorate the top with blanched almonds or not.
• Place into a cold oven, turn the oven up to 250 degrees F/150 degrees C for 3 1/2 - 4 hours for 1 large cake or 2 1/2 - 3 hours for 2 loaves. Rotate the cakes at least once during cooking - even it you have a fan forced oven. Cake is cooked when a skewer comes out clean.
• Cool in the tin, cake is best eaten the day after baking.
• Store in an airtight container for upto 5-7 days depending on your humidity.

Steps:

• Preheat the oven to 325 degrees F.
• In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
• Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
• Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
• To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

Steps:

• Cut pineapple and pecans; leave cherries as they are. Crush the vanilla wafers until fine and add the (thawed) coconut. Add the pineapple, pecans,and cherries to this; also add the chopped dates.
• Next, melt the butter and marshmallows, then pour over the fruit and vanilla wafer mixture. This will need to be in a large bowl. Mix with a large spoon at first, but then you will need to mix it good using your (clean) hands.
• After mixing and kneading well, pack it tight in a greased (or non-stick sprayed) bundt pan. It needs to be chilled in the refrigerator for a day, at least. This will keep for a long time. Store in refrigerator.

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.