EASY LIGHT FRUITCAKE RECIPE | ALLRECIPES
This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full.
Provided by Carol
Categories Wedding Cakes
Yield 2 - 9 x 5 x 3 inch loaf pans and 1- 4 1/2 x 3 pan
Number Of Ingredients 15
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
- In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
- In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
- Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.
Nutrition Facts : Calories 618 calories, CarbohydrateContent 104.8 g, CholesterolContent 87.2 mg, FatContent 20.8 g, FiberContent 3.6 g, ProteinContent 7.8 g, SaturatedFatContent 10.5 g, SodiumContent 240.8 mg, SugarContent 57.3 g
OUTRAGEOUSLY BUTTERY CRUMB CAKE RECIPE | ALLRECIPES
This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.
Provided by rgilmore212
Categories Yellow Cake From a Mix
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 1 12x18-inch sheet cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
- Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
- Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
- While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
- Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
- Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 559.3 calories, CarbohydrateContent 71 g, CholesterolContent 96.5 mg, FatContent 28 g, FiberContent 1.5 g, ProteinContent 6.5 g, SaturatedFatContent 15.5 g, SodiumContent 395.1 mg, SugarContent 32.5 g
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EASY LIGHT FRUITCAKE RECIPE | ALLRECIPES
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Category Wedding Cakes
Calories 618 calories per serving
- Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.
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