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How To make Glorious Golden Fruitcake
4 c Unbleached Flour; Sifted
1 1/2 ts Baking Powder
1/2 ts Salt
2 c Butter Or Regular Margarine
2 1/2 c Sugar
6 Eggs; Lg
1/4 c Milk
4 c Walnuts; Chopped
1 c Golden Raisins
1/2 c Candied Pineapple; Chopped
1/2 c Red Candied Cherries;Chopped
1/2 c Green Candied Cherries; Chop
1 tb Lemon Rind; Grated
Pineapple Glaze Pecan Halves Sift the flour, baking powder and salt together and reserve 1/4 c of the flour mixture. Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk, beating well after each addition. Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the 1/4 cup of reserved flour mixture until all are very well coated. Stir into the batter. Spread the batter in a greased and wax-paper lined 10-inch tube pan. Bake in a 275 degree F. (That is correct, 275 degrees F.) oven for 2 hours and 45 minutes or until done. Cool in the pan for 30 minutes before removing to a wire rack to completely cool. Wrap the fruitcake tightly in foil. Store in the refrigerator up to 4 weeks. When ready to serve or to make a gift of it, prepare the Pineapple glaze, and frost the top of the cake, letting the glaze drip down the sides. Decorate with the pecan halves. Makes one 5 lb fruit cake. PINEAPPLE GLAZE: Combine 1 cup of sifted confectioners' sugar and 2 T of pineapple juice, mixing until smooth.
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Beatrice Bakery 2lb Grandma's Fruitcake on QVC
Holiday Fruit Drop Cookies: Don't Like Fruitcake? You will Love These!
Welcome to Part 1 of my December Holiday Series! I'm not doing the usuals, I want to give you some new (well old LOL) ideas! These cookies, officially named Holiday Fruit Drops straight out of 1945 are a delicious and easy cookie with the flavors of fruit cake but the lightness of the perfect bite!
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1 Cup Shortening
2 Cups Brown Sugar
2 Eggs
1/2 Cup Buttermilk
3 1/2 Cups Flour
1 TSP Baking Soda
1 TSP Salt
1 1/2 Cups Pecans, Chopped
2 Cups Candied Cherries, Halved
2 Cups Pitted Dates, Chopped
Set oven to 400. Mix shortening, brown sugar and eggs well. Mix in buttermilk. Blend flour, salt and baking soda and mix into shortening mixture. Stir in pecans and fruits. Chill dough 1 hour. Drop by tablespoons onto greased cookie sheet and bake 8-10 minutes. Bake until no imprint remains when lightly touched. Cool completely.
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Apricot Almond cake with Rosewater and Cardamom recipe - Simply Nigella: Episode 1 - BBC Two
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Vanilla Cheesecake with Berry Compote | Gordon Ramsay
A true Christmas treat - an exciting and quick cheesecake with strawberry and blueberry compote.
From Gordon Ramsay’s The F Word
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Low Carb Upside Down Star Fruit Cake/ 2g Net Carb Per Slice
Star Fruit's texture when baked tastes very much like any pineapple.
It is low in carb, cheap and abundant in tropical countries.
1 starfruit contains 7g net carb and needed only a half for this recipe.
Per slice contains 2g net carb.
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DRY INGREDIENTS
65g (1/2C+1/4C) lupin flour
50g (1/3c+1TBSP) vital wheat gluten flour
34g (1/3C) blanched almond flour
4g (1 tsp) baking powder
1/4 tsp fine sea salt
3g (1 tsp) konjac powder/xanthan gum
100g (1/2C) allulose sweetener
WET INGREDIENTS
120g water
1 tsp whipping cream
30g (2 TBSP) coconut oil
1 tsp vanilla extract
2 (97g) whole eggs
CARAMEL BASE
100g (6 TBSP) butter
70g (1/3C+1TBSP) monk fruit golden sweetener
6 slices of star fruits
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Claxton (3) 1-lb Old Fashioned Fruit Cakes on QVC
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Claxton (3) 1-lb Old Fashioned Fruit Cakes
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