Fruitcakedumpcake Food

THREE-FRUIT DUMP CAKE

Steps:

• In a large bowl, combine the pie filling, pears and peaches; spoon into a greased 8-in. square baking dish. Sprinkle with cake mix; dot with butter. , Bake at 350° for 45-50 minutes or until golden brown. Serve warm.

EASY FRUIT CRISP DUMP CAKE

Steps:

• Heat overn to 350 degrees F.
• Stir together cake mix and margarine in a large bowl until crumbly; set aside.
• Mix pie filling and pineapple together, and spread in an ungreased rectangular pan, 13x9x2 inches.
• Sprinkle cake mix mixture evenly over fruit.
• Bake 35- 40 minutes or until golden brown.
• Serve warm or cool.

FRUIT DUMP CAKE

Steps:

• Layer the both cans of fruit on the bottom of a metal 9"x12" baking dish. Gently stir it together.
• Sprinkle the cake mix over the fruit and spread it evenly.
• Drizzle the melted margarine on the top of the cake mix.
• If desired sprinkle chopped nuts on top.
• Bake at 350 degrees Fahrenheit for 30 to 40 minutes or until the top is lightly browned and crusty.

THE BEST FRUITCAKE

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

CHESKA'S FAMILY FRUITCAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 300˚F (150˚C).
• In a small bowl, combine the raisins and sweet red wine. Let sit for at least 10 minutes, until the raisins absorb some of the wine.
• In a medium bowl, use an electric hand mixer to beat the egg whites until medium peaks form. Set aside.
• In a large bowl, use an electric hand mixer to cream together the butter and sugar. Add the egg yolks and beat until incorporated.
• Add the salt to the flour, then gradually add the flour mixture to the wet ingredients, beating until just incorporated.
• Using a rubber spatula, fold in the soaked raisins, walnuts, and glazed fruit until just combined.
• Gently fold in the egg whites.
• Transfer the batter to a 9x5-inch (23x13 cm) loaf pan and smooth the top.
• Bake for 2 hours 15 minutes to 2 hours 30 minutes, until a skewer inserted in the center of the cake comes out clean. Let cool.
• Serve immediately or wrap in plastic wrap and refrigerate for up to 7 days.
• Enjoy!

UNBAKED FRUITCAKE II

Steps:

• In a large bowl, combine the orange candy, dates, marshmallows, nuts, graham crackers, sugar, evaporated milk and vanilla. Mix together well and press into regular or molded loaf pans. Chill overnight before slicing.

BOILED FRUIT CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
• Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.