23923 christmas fruitcake with fruit filling Recipes

italian bread (stale, about 4 inches in diameter and sliced 1 inch thick) or 4 slices french bread (stale, about 4 inches in diameter and sliced 1 inch thick) or 4 slices challah (stale, about 4 inches in diameter and sliced 1 inch thick), fruit spread, any flavor, eggs, lightly beaten, milk, pure vanilla extract, cinnamon, butter, vegetable oil, plain yogurt (optional)

all-purpose flour, sugar, baking powder, salt, milk, butter, melted (1 stick), egg, vanilla, fruit preserves (recommend strawberry)

all-purpose flour, sugar, cocoa, skim milk or 2 tbsp 2% low-fat milk, vegetable oil, vanilla extract, egg white, salt, sliced strawberry, sliced mango, kiwi fruit, peeled and sliced, carambola, sliced (starfruit) (optional)

milk, unbleached white flour (all-purpose or baking), jumbo or xl eggs (or 3 large/medium), butter (for skillet), sugar, vanilla extract, salt, fresh berries or other fruit for topping., cast iron skillet or other oven-proof skillet (no plastic handles)

king arthur unbleached all-purpose flour, sugar, divided, quick-rise yeast, salt, fat-free milk, butter, softened, water, egg, egg white, orange juice, ground cinnamon, egg white, water, sugar, apricot and cherry spreadable fruit

butter, brown sugar, flour, self-rising flour, salt, eggs, nutmeg, fruit juice or 3 tbsp sherry wine or 3 tbsp brandy, sultanas, currants, seeded raisins, mixed citrus peels, chopped glace cherries, dates, almonds, mixed spice, cinnamon

currants, sultanas, raisins, glace cherries, chopped, candied fruit, chopped, brandy, flour, salt, ground nutmeg (fresh ), mixed spice, ground ginger, cinnamon, butter, soft brown sugar , the gooey sort, eggs, chopped almonds, treacle, lemon , rind of, orange , rind of, orange , juice of

fruitcake, finely chopped, dark rum (or to taste), vanilla ice cream, softened slightly, heavy cream, well chilled, candied fruit, for garnish if desired (optional)

light molasses, water, raisins, candied fruit, chopped, vanilla extract, butter, softened, sugar, eggs, king arthur unbleached all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground allspice, milk, chopped nuts

bake time is afforded should you decide to bake your own sponge, biscuit, or genoise cake. otherwise, you can purchase it, if you like., cake base, cake base about 1 cm in height, click here for cake base recipe., passion fruit mousse : (18cm), passion fruit filling (strain the seeds), passion fruit essence, milk, sugar, gelatin dissolved in 3 tbsp hot boiling water, whipping cream, icing sugar, mango cubes as desired, strawberry cubes as desired, passion fruit jelly topping, passion fruit filling (with seeds), warm water, gelatin dissolved in 1 tbsp hot boiling water

white cake mix (2 layer size ), ground cinnamon, sour cream, eggs, water, cherry pie filling (optional can sub blueberry , apple or strawberry pie filling), sliced almonds, toasted, powdered sugar, milk

active dry yeast, water, all-purpose flour, salt, butter, softened, eggs, slightly beaten, whipping cream, apricot preserves (or any other fruit filling!)

refrigerated breadstick dough, water, coarse sugar, cream cheese, softened, jam, fruit

brown sugar, divided, ground cinnamon, butter, melted, chopped mixed dried fruit (apples, raisins, pears, cherries, apricots), whole wheat flour, all-purpose flour, quick-cooking rolled oats, brown sugar , packed, baking powder, ground cinnamon, salt, cold butter , cut into cubes, milk, icing sugar

go to the crafts store., purchase 1 or more bags of dried fruit, some plaster of paris, brown paint and a disposable cake pan., go home ., unwrap the dried fruit , carefully folding the wrapper inside-out and placing it at the bottom of your trash can. better yet, send it through your personal paper shredder and use it for insulation in the attic., mix the plaster of paris with water and pour into the disposable cake pan. place dried fruit on top, gently pushing in so it looks baked in the batter. let dry., take your fruitcake out of the disposable cake pan ., cover the top, bottom and sides with brown paint, avoiding the fruit., wrap your fruitcake in festive , colored saran wrap and finish with a bow. i like using red wrap because it gives a warm glow to the fruitcake., give your fruitcake to someone you want to impress. when they lift it, they ll say, wow! you must have made a really rich fruitcake! don tsp forget to smile and say, oh, its paris-style fruitcake., worry about someone trying to eat your fruitcake. nobody actually eats fruitcake... that s just a rumor. just so you know, the dried fruit won go bad because it has the same preservatives as twinkies, which have a shelf-life of about 237 years.

butter, at room temp, light muscovado sugar, beaten eggs, plain flour, ground almonds, ground ginger, ground cinnamon, luxury mixed fruit (including raisins, currants, sultanas, mixed peel and glace cherries), dark rum, diced white marzipan, whole skinned hazelnuts, blanched almonds, brazil nuts, sliced almonds, whole glace cherries, golden syrup or 1/2 cup corn syrup, meter of wide ribbon

golden raisins (about 12 oz), dark raisins (about 9 oz), dried currants (about 8 oz), chopped glaceed fruits (such as red cherries, pineapple, and apricots), chopped candied orange peel, water, dark rum, grated orange and lemon peels, golden syrup or light molasses, baking soda, all purpose flour, self-rising flour, salt, unsalted butter, room temperature, dark brown sugar, eggs

fruitcake (from 1 large loaf see alternate presentations), coffee ice cream