Old Fashioned Fruit Cake Recipes

Steps:

• Preheat oven to 175°C (or 350°F).
• Butter and flour a spring form pan.
• Cover the bottom with baking parchment and clip on the ring.
• Sift together flour, baking powder and vanilla into a bowl and set aside.
• Slice the fruit of your choice and toss in a mixture of sugar and cinnamon and set aside.
• Cream eggs and sugar until yellow and fluffy.
• Put buttermilk and butter in a saucepan and bring to a boil.
• Take it of the heat.
• Pour the liquid into the egg batter and blend together.
• Stir in the flour mixture to the batter, carefully.
• Pour a little batter in the bottom of the pan just to coat it.
• Arrange the fruit slices to coat the bottom of the pan.
• Pour in the remaining batter.
• Sprinkle the top with a thin coating of sugar.
• Bake for about 50 minutes try with a stick to see if it comes out clean.
• Let it cool slightly and run a knife around the edges; open the ring and let cool completely.
• Enjoy as is or with ice cream!

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
• Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.

Steps:

• Cream shortening, sugar, and eggs; add applesauce and mix well.
• Stir dry ingredients into mixture, alternating with water.
• Blend fruit and nuts into batter.
• Pour into greased and floured 9"x13" pan.
• Bake at 350 degrees for 55 to 60 minutes.
• Cool in pan and frost.
• Make frosting: Combine brown sugar, 1/4 cup milk and 3 tablespoons butter in top of double boiler.
• Cook rapidly for about 3 minutes, stirring.
• Cool to luke warm and add 1 teaspoon vanilla.
• Beat in confectioner's sugar to right consistency.

Steps:

• Grease and flour 2 bundt pans. Preheat oven to 325 degrees.
• Put pork and raisins in a large mixing bowl (6qt.+) and pour hot coffee over them; Set aside allowing some time to cool.
• Sift together all measured dry ingredients; Mix in walnuts.
• Stir pork mixture carefully in case the coffee is still hot. Slowly begin to add sifted dry ingredients with walnuts and combine together thoroughly.
• Mix in applesauce and citron.
• Pour into greased and floured bundt pans. Bake for 1-1/2 to two hours or until done.

Steps:

• CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
• Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
• Stir in carrots.
• Pour into two greased and floured 9 inch round baking pans.
• Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
• FROSTING: Cream butter and cream cheese in a mixing bowl.
• Gradually beat in confectioner's sugar and vanilla.
• Add enough milk to achieve desired spreading consistency.
• Stir in walnuts.
• Spread frosting between layers and over tops and sides of cake.
• Garnish with carrots and walnuts if desired.
• Refridgerate left overs.