Texas Holiday Fruit Cake Recipes

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Steps:

• Preheat oven to 300°. Grease well and flour two 8x4-in. loaf pans. In a large bowl, combine dates, pineapple, cherries and nuts. In a small bowl, whisk flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into prepared pans. , Bake 1 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pans 20 minutes before removing to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Using a serrated knife, cut into slices.

Steps:

• Position rack in lowest third of oven and preheat to 250°F Grease and flour 12-cup bundt pan or tube cake pan.
• In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
• Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool.
• Position rack in lowest third of oven and preheat to 250°F Grease and flour 12-cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
• Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. Dust with powdered sugar.
• (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.).

Steps:

• Before you start, sample the whiskey to check for qyality. Good isn't it? Now go ahead
• Select a large mixing bowl , neasurimg cups, etc. Check the wiskey again, as it must be just right. To be sure it is of the highest quality, pour one level cup into a glass and drink it as fast as you can. Repeat.....
• With an electic mixer beat 1 cup of butter in a large fluffy bowl.
• Add one cup of thugar and beat again.
• Meanwhile make sure the wiskey is of the finest quality.
• Cry another tup. Open second quart if netathry.
• Add 2 large effs, 2 cups fried druit, and beat.
• If druit gets stuck in beaters, just pry loose with a drewscriver.
• Sample the wiskey again to check for tonscisiticy.(Carol by the way is a RN).
• next sift 2 cups of salt, or anything else, it really doesn't matter.
• Sample the viskey once again.
• Sift 1/2 pint of lemon juice, fold in chopped brown thugar,or whatever color you can find, and mix well.
• Grease roven and turn cake pan to 350 degreefs.
• Now pour the wnole mess in the roven and ake.
• Check the viskey one last tine and bo to ged.
• MERRY CHRISTMAS TO EVERYONE!!!!!!