115 fruit cake nuts Recipes

whiskey cake. enough said, some cakes are made with traditional ingredients such as nuts and fruit, and others are made with, let s say, odd ingredients -- mayonnaise, sauerkraut or ketchup. today we re featuring a whiskey cake. whiskey may not be your cup of tea, but this type of cake is very popular in some parts of the country. and of course there are different versions -- irish whiskey cake, chocolate whiskey cake, tennessee whiskey cake and tipsy cake., version is made with a packaged pineapple cake mix. chopped nuts, instant pudding and maraschino cherries are added to the batter., finishing touch is the whiskey-butter syrup , which is poured over the hot cake. this cake is lush and moist. and the whiskey flavor is not overpowering. try it -- you ll love it

fruit cocktail in heavy syrup, egg, sugar, white, flour, baking soda, salt, chopped nuts, brown sugar

brown sugar, sour milk (milk with white vinegar), flour, butter, jam (berry, apricot, peach or orange), baking soda, cinnamon, nutmeg, eggs, raisins, nuts (mix ) optional if you do not want them.

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

sugar, peach juice, pineapple juice, maraschino cherries, peaches, chunk pineapple, fruit cocktail, yellow cake mix (no pudding), instant vanilla pudding (small box), eggs, oil, chopped nuts, cream cheese, powdered sugar, vanilla, margarine

canola oil, chopped nuts, any dried fruit or 1 cup raisins or 1 cup dates or 1 cup dried cranberries, coconut, rolled oats, crushed fruit , pulp and juice (you can use bananas, strawberries, peaches, mangoes, pineapple, applesauce etc.), salt, vanilla, cinnamon, whole wheat flour

poundcake mix, vanilla frosting, red and brown paste (icing) food color, tomato slices: 5 plain flat round cookies (3-1/2 in. across), cheese : 4 orange air heads bars, lettuce : 10 pieces green fruit chews (jolly ranchers), onion rings: 10 white spice drops, sugar (for rolling ), olive : 3-in. piece red fruit by the foot, 2 thin pretzel sticks, 2 large green gumdrops, 1 red lifesaver gummy, eyes : 1 large marshmallow, halved crosswise and 2 brown m&m s, milk chocolate frosting, crushed chocolate cookies (famous chocolate wafers or oreos without cream), pine nuts (pignoli), you also need : 2-, 1-1/2- and 1-in. round cookie cutters (for onion rings)

apples, peeled and grated, sugar, condensed milk (7.5 % fat ), semolina, ground cinnamon, dried fruit, for topping (any dried mix fruits for cakes), ground cardamom, nuts , broken roasted (like almonds, pistachios, cashew or pea )

poundcake mix, vanilla frosting, red and brown paste (icing) food color, tomato slices: 5 plain flat round cookies (3-1/2 in. across), cheese : 4 orange air heads bars, lettuce : 10 pieces green fruit chews (jolly ranchers), onion rings: 10 white spice drops, sugar (for rolling ), olive : 3-in. piece red fruit by the foot, 2 thin pretzel sticks, 2 large green gumdrops, 1 red lifesaver gummy, eyes : 1 large marshmallow, halved crosswise and 2 brown m&m s, milk chocolate frosting, crushed chocolate cookies (famous chocolate wafers or oreos without cream), pine nuts (pignoli), you also need : 2-, 1-1/2- and 1-in. round cookie cutters (for onion rings)

eggs, sugar, butter ( 2 sticks ), softened - could be margarine, milk ( could be orange juice ), all purpose flour, salt, baking powder, pure vanilla extract or any other flavor you wish, grated orange peel , or some poppyseeds, or some chopped nuts, chopped dried fruit

pastry crust, bread flour, cake flour, baking powder, sugar water (sugar + water), cooking oil, red bean paste, black dates, pitted, water, white grape wine, wine, sugar syrup, flour, glutinous flour, almonds, sugar, toasted sesame, walnuts, pine nuts, raisins, oil, egg yolk, cooking wine, milk, egg yolk, sugar syrup, heated (like caramel sort)

fruit cake mix, pitted raisins, dates, diced, margarine, sugar (1 cup), water (1 cup), baking soda (2 tsp), cake flour (2 cups), baking powder (3 quater of a tsp), salt (pinch), ginger, eggs, beaten, cherries, diced, nuts, chopped, brandy, exta brandy, syrup

cake, flour (-sifted, sugar, granulated, ts baking powder, ts baking soda, ts salt, eggs, sour cream, ts vanilla, blueberries, fresh, other fruit , or nuts such as walnuts), vegetable oil, tb sugar, granulated, tb butter, ts cinnamon, ground

shortening, sugar, eggs, all-purpose flour, salt, mace, vanilla, seedless raisin, cherries , from a jar, chopped, orange rind, grated, lemon , rind of, grated, nuts, chopped

brandied fruit starter, pineapple chunks, drained, sliced peaches, drained, apricot halves, drained, maraschino cherries, drained, granulated sugar, brandy, friendship cake mix, granulated sugar, brandied fruit starter, sliced peaches with juice, friendship cake mix recipe, yellow cake mix, vegetable oil, eggs, vanilla instant pudding mix, nuts, chopped, fruit

sponge cakes, mixed fruit jelly, mixed fruit juice or 1 cup fruit cocktail, custard powder, milk, sugar, cream, vanilla essence, powdered sugar, mixed nuts, chopped (almonds and walnuts), fresh fruit or 2 cups canned fruit, chopped (apples, bananas, oranges, strawberries, peaches, grapes), green grapes, for garnish, fresh strawberries, for garnish, grated chocolate, for garnish

sugar, water, grated carrots, raisins, washed and drained, butter, cinnamon, nutmeg, chopped nuts (for christmas i use 1/2 cup nuts and 1 cup glazed fruit), flour, salt (i use 1/2 teaspoon), baking soda, baking powder

pineapple chunk, drained, sugar, brandy, maraschino cherry , including the juice, sugar, brandy, amish starter , prepared above, sliced peaches in juice, sugar, sugar, pineapple chunks in juice, sugar, maraschino cherries , and juice, fruit cocktail , and juice, yellow cake mix (without pudding in it), oil, eggs, fruit (prepared with the starter above), nuts, chopped, instant vanilla pudding