How To make Millionaire's Fruitcake
-MARY WILSON BWVB02B 1/2 pk (12oz) pitted prunes (1 cup)
- each cut in half 1 pk (10oz) dried figs; chopped
- (1 cup) 1 pk (6oz) dried apricot halves;
- chopped (1 cup) 1/2 pk (10oz) pitted dates (1 cup)
2 c Pecans
1 c Red candied cherries (8oz)
1/2 c Candied pineapple wedges
- (4 oz) 1/2 c Diced candied lemon peel
- (4 oz) 1 c Sugar
1 c Shortening
2 c All-purpose flour
2 ts Baking powder
1 ts Salt
1 ts Vanilla extract
5 lg Eggs
1/4 c Apricot preserves; garnish
Dried fruit, green and red - candied cherries, and - pecans for garnish Day ahead or up to 1 month ahead: Grease 10-inch tube pan; line bottom of pan with foil; grease foil. In large bowl, combine first 9 ingredients. In another large bowl, with mixer at low speed, beat sugar and shortening just until blended. Increase speed to high; beat until light and fluffy. Add flour, baking powder, salt, vanilla extract, and eggs. Beat at low speed until mixture is just blended, constantly scraping bowl with rubber spatula. Stir batter into fruit mixture. Preheat oven to 325~F. Spoon batter into pan. Bake fruitcake 1 1/2 hours or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack. Remove from pan and carefully peel off foil. Wrap fruitcake tightly in plastic wrap or foil. Refrigerate fruitcake overnight so cake will be firm and easy to slice. To serve, if you like, in small saucepan over medium heat, heat apricot preserve until just melted, stirring occasionally. Brush cake with half of apricot preserves. Garnish top of cake with dried fruit, candied cherries, and pecans. Brush fruit and pecans with remaining apricot preserves. Makes one 4 3/4 pounds fruit cake or 36 servings. Each serving without garnish: About 265 calories, 10 g fat, 30 mg cholesterol, 90 mg sodium. Source: Good Housekeeping Institute Recipes, December 1994.
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How To make Millionaire's Fruitcake's Videos
How to make a Japanese fruit cake Cooking with Caleb #75
Welcome back to another episode of Cooking with Caleb I do hope you enjoy. The things you will need are
You will need
(For the cake)
4 eggs
1 Cup room temp butter
3 Cups AP flour
2 Cups sugar
2 Tsp. baking powder
1 Cup milk
1 Tbsp. vanilla
1 Tbsp ground allspice
1 Tbsp cinnamon
1 Tbsp ground cloves
1 Cup dry raisins
(For the syrup)
3 1/2 Cups sugar
2 lemon juiced and zested
2 oranges juiced and zested
1/2 Cup boiling water
2 1/2 cups unsweetened coconut
2 Tbsp cornstarch
To make the syrup soak the coconut in water for 30 minutes then bring the sugar, water, lemon and orange juice plus zest to a boil then add the cornstarch cook until the mixture reaches 250 degrees F. Then stir in the coconut and allow to cool before application to the cake
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Easter Millionaire's Shortbread Recipe
In today's video I will be showing and explaining how to bake a Easter Millionaire's Shortbread, I will be explaining this using a recipe from Sainsbury's Magazine.
The recipe can be found here:
I hope you enjoy if you have any other videos you would like me to make or any recipe's you would like me to try out let me know in the comments down below.
Japanese Fruit Cake, A Very Old Fashioned Recipe
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Eitan Bernath Explains Why Roman Soldiers Ate Fruit Cake
RIsing chef @eitan gives model Molly Sims and Drew a history lesson about how some of our favorite holiday treats, like latkes and fruit cake, came to be! However they were invented, we're always happy to eat them.
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The Drew Barrymore Show is daytime’s brightest destination for intelligent optimism and maximum fun, featuring everyone’s favorite actor, businessperson, mom and cultural icon, Drew Barrymore! From news to pop culture, human interest to comedy - you’ll discover it here with Drew along with the beauty and wisdom, as well as the heart and humor in life.
Eitan Bernath Explains Why Roman Soldiers Ate Fruit Cake
Millionaire Bars | Millionaire Shortbread | Caramel Slices | Twix Bars | Jazee’s Recipes
These amazing Millionaire shortbread are made up of three gorgeous layers of shortbread, chewy caramel and a thick coating of chocolate.
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Millionaire Brownies | Chloe's Cakes
Today we're making fudgy brownies, topped with caramel, topped with chocolate. Don't ask how many calories are in them; I don't want to know!
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