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How To make Blond Fruitcake (Fat Free)
1 lb Candied pineapple
3/4 lb Apricots, dried
1/2 lb Peaches, dried
1/4 c Flour
1 c Sugar
1/2 ts Baking powder
1 1/2 c Flour
1 c Applesauce
1 c Egg whites
1 tb Vanilla
1 tb Lemon extract
Orange liqueur Cut pineapple, apricots, and peaches into 1/2" dice and combine in large bowl. Add flour, tossing to coat fruit. In separate bowl, sift tgether sugar, baking powder, and flour. Preheat oven to 250. In small bowl combine applesauce, egg whites, vanilla, and lemon extract. Stir into dried fruit mixture. Add flour mixture, stirring until blended. Spoon batter into 9" tube pan, lighly sprayed with non-stick cooking spray. Bake 3 hours. Let cake cool in pan on rack. Remove from pan. Soak clean cheesecloth in orange liqueur. Wrap cake. Store in covered container in refrigerator one month or longer before serving, occasionally adding more liqueur to cake. At LAST! I've got the fat free fruitcake recipe. This is SO good. You won't believe your taste buds. Now, my grandmother brought me a regular loaf-shaped loaf - meatloaf sized. She said it made several that size. I'll have to ask her if she cooked it a different amount of time and if she really let it sit for a month before digging in. I don't think I could wait that long! Posted on GEnie by J.LEVINSON3 [Jody], Dec 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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3:04 - Chow Mein Cookies - 1968
4:02 - Tang Cookies - 1968
4:55 - Ice Cream Coleslaw - 1973
5:49 - Ice Cream Cupcakes 1979
6:47 - Deep-Fried Oreos- 2001
7:36 - Coca Cola Salad - c. 1975-85
8:36 - Magic Beer Bread 1984
9:36 - Peanut Butter Soup - 1941
10:32 - Cornstarch Cookies - 1919
11:23 - Macaroni Biscuits - 1940
12:20 - Gingernuts - 1906
13:19 - Coconut Ice 1961
14:18 - Copycat Almond Joys - 1953
15:18 - Magic Peanut Butter Cookies - 1984
16:03 - Poor Man’s Cake -undated
17:02 - Cowboy Cookies - 1965
17:57 - Ambrosia 1951
18:57 - Tomato Aspic 1939
19:54 - Chocolate Beet Cake 1966
20:54 - Leftover Bread Pancakes 1947
21:52 - Cheese Cookies 1981
22:47 - Wacky Cake 1934
23:47 - Econo - meatloaf 1938
24:46 - Poor man’s Rice 1979
25:46 - Great Northern Nut Loaf 1949
26:44 - Clam Biscuits 1974
27:40 - Liver Cakes 1947
28:39 - Avocado Ice Cream 1947
29:38 - Dump Cake 1968
30:27 - Pound Cake 1904
31:25 - Avocado Bread 1973
32:25 - Poor Man’s Pie 1949
33:19 - Magic Cinnamon Sticks 1963/64
34:14 - Hoover Stew 1933
35:04 - Valentine’s Cream Pie 1959
36:04 - Milkorno 1933
36:55 - Peanut Butter Bread 1932
37:52 - Broiled Humdingers 1967
38:52 - Baked Bean Pizza 1954
39:47 - Impossible Pie 1969
40:39 - Christmas Fruitcakes 1900
41:51 - Peppermint Patties 1946
42:50 - Christmas Crack 1974
43:45 - Eggnog 1895
44:45 - Corn Cookies 1930
45:36 - Spaghetti-o Jello Ring 1965?
46:24 - Fiesta Peach SPam Bake ?
47:23 - Frozen Orange Juice Pie 1953
48:22 - Amish Lard Cakes 1895
49:22 - Millionaire Pie 1959
50:21 - Hardtack 1861
51:21 - Apple Cider Cookies 1973
52:33 - Ration Cake 1942
53:32 - Baked Apples 1930
54:25 - Anzac Biscuits 1918
55:18 - Sawdust Pie 1975
56:08 - Roughage Loaf 1892
57:06 - Deep Fried Cookie Dough 1971
57:59 - Snickers Salad 1974
58:55 - Date Cream 1955
59:50 - Potato Chip Cookies 1976
1:00:42 - Blancmange 1901
1:01:42 - Chocolate Cottage Cheese Cookies1955
1:02:27 - Jellied Meatloaf 1931
1:03:21 - Cottage Cheese Jell-O Salad 1968
1:04:07 - Pickle Cheesecake 1972
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1:16:18 - Potato Candy 1933
1:17:13 - Pepper Cake 1915
1:18:00 - Perfection Salad 1961
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1:30:26 - Tomato Soup Cake 1950
1:31:12 - Soured Raisin Pie 1943
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Chestnut & Date Loaf - An Experimental Recipe (Success)
Join me as I experimentally create a recipe for a spiced chestnut and date loaf cake from foraged sweet chestnuts.
The difference between Sweet Chestnuts and Conkers (Horse Chestnuts). DO NOT EAT CONKERS.
This video explains the differences:
Extracted Recipe:
Ingredients:
384g Cooked peeled chestnuts, ground or pounded to breadcrumb texture (the yield from 556g raw unpeeled chestnuts)
100g Self raising flour
100g Caster sugar (you could use soft brown sugar or granulated white sugar)
2 teaspoons baking powder
150g soft butter or vegetable baking fat
Pinch of salt (maybe omit this if you use salted butter)
2 teaspoons ground cinnamon
2 teaspoons ground mace (or nutmeg)
1½ teaspoons ground ginger
75g peeled chopped sour apple
150g pitted dates, chopped
4 large eggs
Method
There is no specific order or mixing procedure - put it all in a big bowl and beat until homogenously mixed there are no visible lumps of butter/fat. If you use a food processor for this, add the chopped dates and apples after mixing the main batter.
The loaf tin is a traditional '2 pound' loaf tin- dimensions 20cm x 13cm x 9cm
(you could bake it in two smaller tins)
The loaf was baked until the internal temperature was 95 celsius and a skewer pushed into the middle comes out clean - this took 55 minutes
(you would probably need to reduce this time a bit for a smaller mix or if it is split into two tins)
Monitor the cooking process and cover the top of the cake with foil if it looks like it might burn.
Serve slices with a nice cup of tea. It's excellent with butter on it, and also really nice with butter and marmalade.
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Tort Kinder Felie de lapte! Extrem de fin si gustos!
Sa stiti ca mie imi place prajitura Kinder Felie de lapte, chiar foarte mult, si de aceea am facut acesta reteta de tort inspirat de ea: Tort Felie de lapte cu mascarpone lapte condensat si frisca din belsug. O sa-l adorati.
RETETA SCRISA AICI:
Nick@Nite 90's Broadcast Reimagined Holiday Fun Pack ????
Perfect Mashed Potatoes- Creamiest, fluffiest, silky smooth - Most Popular Thanksgiving side dish
Thanksgiving is just around the corner (25th November 2021). So, I thought of sharing the recipe of the most popular Thanksgiving side dish - mashed potatoes. Of course, mashed potatoes are definitely an all time favourite, be it a special occasion or a simple family lunch or dinner. It is the ultimate comfort food, after all!
In this video I have shared how to make - creamy, fluffy, silky smooth and deliciously flavourful mashed potatoes, in easy step-by-step manner. By following this foolproof recipe, I am able to dish out, swoon worthy mashed potatoes every time I make them.
As I have mentioned in the video, equal halves of Yukon Gold and russet potatoes, yields the best result. Keeping the skin on or removing the skin, is a matter of personal preference. For a smooth texture, peel the potatoes.
A few tips:
1. Dice the potatoes into equal size before boiling, so that they cook fast and do not absorb a lot of water.
2. Put potatoes in cold water and bring it to a boil and simmer, to ensure that it is cooked evenly.
3. Remember, don't overboil them. The potatoes shouldn't disintegrate or fall apart.
4. Using a sieve to mash the potatoes, results in the best texture. It's worth the effort!
You can experiment with the flavours, you want to infuse in the cream, by using the herbs of your choice. I have used - garlic, rosemary and also a hint of nutmeg while seasoning.
For the fat content, I prefer to use a combination of butter and heavy cream. Mashed potatoes need a good amount of butter. However, I recommend you to use butter at your discretion. Milk, sour cream or cream cheese, can also be used.
You'll fall in love with this recipe.
Have a blessed Thanksgiving!
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