CHOCK-FULL OF FRUIT SNACKIN' CAKE RECIPE: HOW TO MAKE IT
This wholesome treat is loaded with healthy ingredients, including apples, raisins, cranberries and walnut. There's plenty of flavor in every moist bite, and it comes together in minutes. —Sami Taylor of Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. Whisk the eggs, orange juice and oil; stir into dry ingredients just until moistened. Fold in the remaining ingredients., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 248 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 84mg sodium, CarbohydrateContent 36g carbohydrate, FiberContent 3g fiber), ProteinContent 5g protein.
BEST FRUIT CAKE RECIPE - HOW TO MAKE FRUIT CAKE
This easy fruit cake recipe is dense but moist and not overbearingly boozy, so it's perfect for Christmas. It makes two loaves, too!
Provided by THEPIONEERWOMAN.COM
Categories Christmas baking comfort food dessert fruit
Total Time 6 hours 30 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 16 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, stir together the raisins, apricots, figs, ginger, and brandy (sub whiskey or apple cider if you like). Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak. Preheat the oven to 300F. Butter or spray 2 (9x5-inch) loaf pans with baking spray. In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set aside. In a large mixing bowl, beat butter with a hand mixer until smooth. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well incorporated. Beat in the vanilla. With mixer on low speed, slowly add the flour mixture, beating just until combined. With a spatula, fold in the candied cherries, nuts, and soaked fruit. Divide the batter evenly among the two baking pans. Bake for 2 hours or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes. Run a knife around the cake to release it from the edges. Remove and place them on a cooling rack. Generously brush tops and sides of the cakes with brandy or whiskey (you can also use simple syrup). Cool completely. Store the cakes tightly wrapped in plastic wrap for up to 6 weeks.
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