How To make Grandma Cracker's Holiday Cake
Mollie vassallo 1 c Oil
1 1/2 c Sugar
1 c Buttermilk
2 c Flour
1 ts Soda
1 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
3 Eggs; unbeaten
1 1/4 c Pecans; chopped
1 1/4 c Stewed prunes; chopped
1 ts Vanilla
icing:
1 c Sugar
1/2 c Buttermilk
1/2 ts Soda
4 tb Butter
CAKE: Mix oil, sugar and buttermilk well. Sift flour, soda, salt and spices together. add sifted ingredients to the first mixture. Add eggs, pecans, prune, and vanilla. Mix well, and pour into prepared pans. )Either a tube pan or 2 loaf pans). Bake at 350~F for about 50 minutes. Reduce cooking time if using a tube pan. ICING: Cook to softball stage in a large pan. Pour over cake about 5 minutes BEFORE removing from oven. -----
How To make Grandma Cracker's Holiday Cake's Videos
Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist fruit cake Complete Written Recipe:
This fruit cake is a simpler and easier version of making a traditional fruit cake or old-fashioned fruit cake.
In this Easy fruit cake recipe we don't need any soaking of dry fruits; but still the raisins,candied peels,cranberries and other dried fruits will be juicy and plumpy as they are boiled in liquid and then added into the cake batter.
This video will show you one of the least messy ways that we can make a fruit cake.We don't need any stand mixer/hand mixer to make this cake.A sauce pan and a wooden spoon are the only major tools to make this fruit cake.
In two steps we can make this super moist fruit cake batter.
Step1:
Boil the dry fruits in a sauce pan with butter sugar and water.
Step2:
Add all the rest of ingredients into this saucepan after its cooled.
Step3:
Bake the fruit cake @ 320 F for 75-90 minutes.
The cake is so soft and moist and the aroma of spices makes this fruit cake, more flavorful.
This fruit cake recipe is one of my favorite recipes to make moist fruit cake.
Hope you liked this super moist fruit cake recipe.
Hope you will make this fruit cake for this christmas.
And please let me know how it turned out for you.
Advanced Happy Christmas to all My Lovely MerryBakers :)
Music: Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Artist:
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TOMATO SOUP CAKE GRANDMA'S LOST RECIPE
ATTENTION: THIS CAKE IS AMAZING
Join Jim Mann bringing you both old and new Southern style recipes. Living in the Yucatan in Merida, but remembering my southern roots. So easy to make and oh so good. I love coming into your home and spending time with you. Trying to help you with all of our busy lifestyles. Thank you for your support.
1 1/2 STICK OF SOFTENED BUTTER
1 CUP SUGAR
1 MED. TO LARGE EGG
2 TSP BAKING POWDER
1/2 TSP BAKING SODA
1 TSP GROUND CLOVER
1 TSP ALLSPICE
1 1/2 TSP CINNAMON
2 1/2 CUPS ALL PURPOSE FLOUR
1 CAN OF CREAM OF TOMATO SOUP
1 CUP CHOPPED WALNUTS
1 CUP GOLDERN RASINS OR REGULAR WILL WORK AS WELL
ICING
1/2 CUP SOFTENED BUTTER
3 OZ OR 1/2 BAR OF PHILLY CHEESE
2 CUPS POWDERED SUGAR
2 TBSP LEMON JUICE
BAKE AT 350 FOR ABOUT 40 T0 45 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN.
LET COOL COMPLETELY BEFORE ICING
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Trying my moms graham cracker cake
Fruity Broken Glass Cake
Try this creamy, family-friendly dessert that perfectly balances out a heavy dinner! Nicole shows you how to make broken glass cake using three different flavors of jello and poured onto a sweet graham cracker crust.
Get the recipe here:
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How to make rock buns | Rock cake recipe | South African Recipes
Today we are making rock buns. Rock buns are easy to make at home. Rock buns are delicious and you can enjoy them any time of the day.
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Bolo de Bolacha Maria com Natas | Portuguese Maria Biscuit Cake with Cream
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RECIPE:
2 packets Maria biscuits (bolachas) save 4 biscuits for garnish
1 14 oz can evaporated milk
16 oz whipping cream or heavy whipping cream
1 cup coffee
1/4 oz powdered gelatin (1 packet, 1/4 oz)
4 TBSP sugar to be added to whipped cream
1 TBSP sugar to be added to the evaporated milk
1. Measure and prepare all ingredients. Once you bloom the gelatin it will begin to set as it cools. To avoid having to reheat it, prepare all your ingredients and tools so you can quickly assemble the cake. Place your mixing bowl in the fridge for at least 5 minutes so it is cool, which will help set the whipped cream.
2. To bloom the gelatin, add ¼ cup of the evaporated milk to a small pan. Sprinkle the powdered gelatin overtop and stir to combine. Set aside for at least 10 minutes.
3. In a stand mixer, or by hand, begin whipping the heavy whipping cream. About 30 seconds in a stand mixer, or 3 minutes by hand, the cream should start becoming frothy. At this point you can slowly add in the 4 tablespoons of sugar. Continue to whisk the cream until it reaches the soft peak stage, or can hold its shape when dolloped on a spoon. At this point it will look like whipped cream. Place it in the refrigerator while you finish preparing the gelatin.
4. Add the remaining evaporated milk, plus 1 tablespoon of sugar to a medium bowl.
5. Place the gelatin mixture over the stove just until it reaches a simmer, about 190°F. Then, set aside for 2-3 minutes, while you remove the whipped cream from the refrigerator and prepare your stand mixer. Once it has had a couple minutes to cool, add the gelatin mixture into the large bowl containing the remaining evaporated milk. Stir to incorporate.
6. With the mixer on a low speed, slowly start to incorporate the evaporated milk/gelatin mixture into the whipped cream. Once the mixture is fully combined, whip it for another 20 seconds. Then, right away begin assembling your cake.
7. This cake will be assembled in a spring form pan. First, dip the cookies into the brewed coffee for about 3 seconds each. Form a single layer of cookies on the bottom of the pan, breaking cookies into smaller pieces to fill any large gaps. Atop the layer of cookies, spread a thin layer of whipped cream, about ⅛ thick. Continue to layer the ingredients. There should be about 6 layers in total. The last layer should be a layer of whipped cream, thick enough so you cannot see any cookies below. Place the cake in the fridge for 4-6 hours. This can be made 1-2 days in advance.
8. To serve, garnish with the crushed remaining 4-5 cookies and remove from the spring form pan.
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