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Full Online Book HomeLearning KitchenCakesandfrostings - Fruit Cake Unbaked Fruit Cake By Ethel
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Cakesandfrostings - Fruit Cake Unbaked Fruit Cake By Ethel Post by :teamkatn Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1811

Click below to download : Cakesandfrostings - Fruit Cake Unbaked Fruit Cake By Ethel (Format : PDF)

Cakesandfrostings - Fruit Cake Unbaked Fruit Cake By Ethel

1 pound candied cherries (cut up)
1 pound candied pineapple (cut up)
1 pound citron ( or more of the other fruit, if you don't care for citron )
2 cups raisins
1/2 pound figs (chopped)
1/2 pound dates (chopped)
2 pounds pecans (chopped)
2 pound graham cracker crumbs
1 cup brown sugar
4 cans Eagle Brand Sweetened Condensed Milk
1 tsp each: salt, cloves, allspice, cinnamon


Line bottom of tube pan with wax paper. Mix all well and pack in pan.

Best made 3-4 weeks ahead.

As you can tell this makes a large cake - you may want to half the recipe. Also, if you will rub a hot rag around the sides and bottom of the pan prior to releasing it from the pan, it helps. You may also slide a knife around the inside edges.
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Cream together: 2 sticks butter 2 C sugar 6 eggs 1 tsp vanilla 1 box Vanilla Wafers-finally crushed 1/2 C milk 7 ounces flaked coconut 1 C pecans or walnuts 1 box candied fruit 1 box candied cherries Bake at 275* for 2 hours. Cool in pan. Now I realize there is no pan size or style; I used a round (angelfood) pan. And the candied fruit was in one of those clear containers not a box.
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Cakesandfrostings - Fruit Cake Unbaked Fruit Cake Cakesandfrostings - Fruit Cake Unbaked Fruit Cake

Cakesandfrostings - Fruit Cake Unbaked Fruit Cake
1 pound graham crackers, crushed 1 pound raisins, about 4 cups2 cups mixed candied fruit 4 cups any kind nuts (whole or large pieces) 1/4 pound whole candied cherries 3/4 cup milk 1 pound marshmallows Crush crackers to fine crumbs and combine with raisins, mixed fruit, nuts and cherries. Scald milk in double boiler and add marshmallows. Stir until melted. Pour over fruit/crumb mixture and mix well with hands. Line a loaf or tube pan with waxed paper and pack in. The top can be decorated with whole nuts and fruit if desired. Refrigerate 24 hours before serving. To store longer,
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