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Julekake
Breakfast European

Julekake

4.7

Prep
30 min
Cook
30 min
Total
365 min

Instructions

  1. 1 Dissolve yeast in warm water.
  2. 2 Pour cold milk into a wide, shallow, heavy-bottomed saucepan. Heat over medium heat, stirring frequently, until small bubbles appear around the outside of the saucepan.
  3. 3 Remove from the heat and transfer to a large bowl. Stir in sugar, melted butter, and salt; let sit until lukewarm, 5 to 10 minutes.
  4. 4 Add yeast mixture, then stir in 4 cups flour. Cover and let rise in a warm place until doubled in size, about 2 hours.
  5. 5 Punch down dough. Stir in raisins, cherries, citron, and cardamom. Work in remaining 4 1/2 cups flour until a soft dough forms. Cover and let rise in a warm place until doubled in size, 2 to 3 hours.
  6. 6 Knead dough slightly on a lightly floured surface. Divide into fourths and form into round loaves. Place loaves onto greased cookie sheets. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with egg white.
  8. 8 Bake in the preheated oven until golden brown, 30 to 40 minutes.

By Janice

Swiss Christmas Bread
Breakfast European

Swiss Christmas Bread

3.3

Prep
Cook
Total

Instructions

  1. 1 In a saucepan, heat milk, water, and butter or margarine until warm.
  2. 2 In large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, salt, nutmeg, mace, and cloves; mix well. Stir in warm milk mixture and egg. Blend with an electric mixer at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in raisins, cherries, citron, nuts, and enough remaining flour to make a firm dough.
  3. 3 Knead dough on a lightly floured surface until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning to grease top. Cover. Let rise in warm place until doubled, about 1 hour.
  4. 4 Punch dough down. Shape into a round loaf, and place in a greased 2 quart casserole. Cover, and let rise in warm place until doubled, about 1 hour. Brush top of loaf with melted butter, and sprinkle lightly with 1 teaspoon sugar.
  5. 5 Bake at 375 degrees F ( 190 degrees C) for 40 to 45 minutes, until deep golden brown. If too dark, cover loosely with foil last 5 to 10 minutes of baking. Cool.

By ELLENMARIE

Easter Simnel Cake
Dessert European

Easter Simnel Cake

4.8

Prep
30 min
Cook
160 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a deep 8-inch springform pan. Line the bottom and sides of the pan with greased parchment paper.
  2. 2 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 4 eggs, one at a time, mixing well after each addition. Mix in flour. Stir in golden raisins, currants, candied cherries, mixed fruit, lemon zest, and mixed spice until incorporated. Pour 1/2 of the batter into the prepared pan.
  3. 3 Divide almond paste into 3 equal portions. Roll out 1 portion into an 8-inch circle. Place over batter in the pan. Cover with remaining cake batter.
  4. 4 Bake in the preheated oven until evenly brown and firm to the touch, 2 hours 30 minutes. If cake is browning too quickly, cover with aluminum foil after 1 hour of baking. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
  5. 5 Set the oven's broiler to high.
  6. 6 Place apricot jam in a small microwave-safe bowl and heat in the microwave until warm, about 5 seconds. Brush the top of cooled cake with warm jam.
  7. 7 Roll out another portion of almond paste into an 8-inch circle and place on top of cake. Brush the top with beaten egg. Divide remaining portion of almond paste into 11 pieces, roll into balls, and arrange around the outside edge of the top of cake. Brush the tops of balls lightly with beaten egg.
  8. 8 Place cake under the preheated broiler until almond paste is golden brown, 8 to 10 minutes.

By Myra

Dundee Cake
Dessert European

Dundee Cake

4.8

Prep
20 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.
  2. 2 Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
  3. 3 Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light.
  4. 4 Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit.
  5. 5 Pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
  7. 7 Turn the oven up to 350 degrees F (175 degrees C). Toast almonds in the preheated oven until lightly browned, about 5 minutes.
  8. 8 Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.

By Carol

Christmas Cake
Dessert European

Christmas Cake

4.8

Prep
30 min
Cook
180 min
Total
330 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine candied cherries, citrus peel, and almonds in a medium bowl; add raisins, currants, and dates. Pour in brandy; stir to combine. Cover and let sit for 2 hours to overnight.
  3. 3 When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.
  4. 4 Toss brandy-soaked fruit with ½ cup flour in a bowl.
  5. 5 Whisk remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt together in a medium bowl.
  6. 6 Stir molasses and apple juice together in a separate bowl until combined.
  7. 7 Beat butter in a large bowl until light and fluffy; gradually blend in brown sugar and eggs.
  8. 8 Add flour mixture in 4 batches, alternating with molasses mixture.
  9. 9 Fold in floured fruit. Transfer batter to the prepared pan.
  10. 10 Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 3 to 3 ½ hours.
  11. 11 Remove cake from the pan; peel off parchment paper. Cool cake completely.

By Carol

Mazurek (Polish Easter Cake)
Dessert European

Mazurek (Polish Easter Cake)

Prep
40 min
Cook
30 min
Total
135 min

Instructions

  1. 1 Make cake: Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a large bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks until incorporated. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  3. 3 Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto cake in a diamond-shaped pattern. Brush rolls with beaten egg.
  4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.
  5. 5 Make decoration: Pour water into a small saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
  6. 6 Heat cherry and apricot preserves in 2 separate small pots over low heat until hot. Strain through a fine-mesh sieve into 2 separate bowls. Mix 1/2 of the dissolved gelatin into each flavor.
  7. 7 Alternate filling the diamond shapes of cake with the 2 different flavors. Arrange almonds and candied cherries into flower shapes on top.

By mar_janna

Christmas Plum Pudding
Dessert European

Christmas Plum Pudding

4.8

Prep
30 min
Cook
300 min
Total
330 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine plums, bread crumbs, flour, suet, eggs, carrot, apple, cherries, currants, golden raisins, mixed fruit peel, raisins, chopped blanched almonds, brown sugar, stem ginger, walnuts, ground almonds, lemon juice and zest, mixed spice, and baking powder in a large bowl; stir in ale and mix well. Let each family member take a turn stirring and make a wish.
  3. 3 Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full.
  4. 4 Cover tightly with greased waxed paper, then foil; secure with string.
  5. 5 Stand puddings on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin.
  6. 6 Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping up water regularly until puddings are quite firm and set.

By Heather

Mini Christmas Cakes
Dessert European

Mini Christmas Cakes

Prep
30 min
Cook
90 min
Total
1110 min

Instructions

  1. 1 To make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let fruit soak, stirring or shaking every few hours, overnight or up to 3 days.
  2. 2 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
  3. 3 Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
  4. 4 Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 ½ hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
  5. 5 When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
  6. 6 Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
  7. 7 Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.

By Allrecipes Member

Fruit and Nut Shortbread
Dessert

Fruit and Nut Shortbread

4.0

Prep
Cook
Total

Instructions

  1. 1 Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).

By Carol

Punch Bowl Cookies
Dessert

Punch Bowl Cookies

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Beat butter and sugar together in a large bowl until creamy and smooth; scoop by teaspoonful onto the prepared baking sheet. Make an indentation in the center of each portion and insert a cherry half.
  3. 3 Bake in the preheated oven until cookies are light brown, about 12 minutes.

By chef_tigger

Marshmallow Log
Dessert

Marshmallow Log

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Sprinkle coconut evenly on a sheet of waxed paper.
  2. 2 In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts, and cherries. Shape into a log; place on waxed paper and roll in coconut. Wrap with waxed paper and refrigerate until firm.

By Laura Moffatt

Cherry Dots
Dessert

Cherry Dots

4.0

Prep
40 min
Cook
15 min
Total
295 min

Instructions

  1. 1 Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir in milk and vanilla extract. Mix in the flour and salt.
  2. 2 Divide the dough into two equal pieces, and shape each half into a 12 inch roll on a sheet of waxed paper. Place 17 candied cherries side by side on top of each roll, and press into the roll until the cherries are centered. Mold dough around cherries. Sprinkle the outside evenly with chopped walnuts. Wrap the dough in the waxed paper, and refrigerate 4 hours to overnight.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C).
  4. 4 Cut each roll into 1/4 inch slices, and place the slices onto ungreased baking sheets. Bake in the preheated oven until golden, 12 to 15 minutes.

By Miss Moneypenny

Coconut Rolled Sugar Cookies
Dessert

Coconut Rolled Sugar Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
  2. 2 Add the flour and beat until well mixed. Stir in the cherries and pecans.
  3. 3 Shape into three 7-inch long rolls. Roll in the coconut to coat.
  4. 4 Wrap in plastic wrap and chill for several hours or overnight.
  5. 5 Preheat oven to 375 degrees F.
  6. 6 Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.

By Laria Tabul

Cherry Bourbon Balls
Dessert

Cherry Bourbon Balls

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
  2. 2 In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
  3. 3 Store in an airtight tin for at least a week before serving.

By Cindy Laudico

Cherry Rum Balls
Dessert

Cherry Rum Balls

4.1

Prep
Cook
Total

Instructions

  1. 1 Melt the chocolate chips and stir in the rum and corn syrup.
  2. 2 Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.
  3. 3 Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

By Tena

Never Fail Fruit Cake
Dessert American

Never Fail Fruit Cake

4.2

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
  2. 2 Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
  3. 3 Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.

By Cathy

Eggnog Fruit Bread
Snack

Eggnog Fruit Bread

4.5

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  2. 2 Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
  3. 3 Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

By T Little

Noel Crisps
Dessert

Noel Crisps

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and almond extract. Stir in flour, baking powder and salt. When the mixture is creamy, stir in chocolate chips, coconut and cherries. Drop the dough by teaspoonful onto a greased cookie sheet.
  3. 3 Bake for 12 to 15 minutes.

By theresa

Cherry Cream Cheese Cake
Dessert

Cherry Cream Cheese Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
  3. 3 Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
  4. 4 Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

By Carol

Fruitcake Cookies II
Dessert

Fruitcake Cookies II

4.0

Prep
Cook
Total

Instructions

  1. 1 Sift the flour, measure and sift it again with the baking soda and salt.
  2. 2 Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.

By Jeri Mortinson

Cherry-Cornflake Cookies
Dessert

Cherry-Cornflake Cookies

4.2

Prep
Cook
Total

Instructions

  1. 1 Mix together flour, baking powder and salt and set aside.
  2. 2 In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla, then add flour mixture. Combine well. Add nuts, raisins and chopped cherries.
  3. 3 Shape dough into balls using level tablespoon as measure. Roll in crushed cornflakes. Place two inches apart on greased cookie sheets. Top with cherry quarter.
  4. 4 Bake at 375 degrees F (190 degrees C) for approximately 10 minutes until lightly browned. Remove immediately from sheets and cool on wire racks.

By Ceil Wallace

Empire Cookies
Dessert

Empire Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
  2. 2 On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
  3. 3 Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
  4. 4 Spread half of the cookies with jam, and top with remaining cookies.
  5. 5 Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.

By Marguerite

Christmas Wreath Cake
Dessert

Christmas Wreath Cake

4.5

Prep
30 min
Cook
120 min
Total
210 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.
  2. 2 In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.
  3. 3 In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
  4. 4 Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.

By Karen D

Bishop's Bread I
Snack

Bishop's Bread I

4.4

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
  2. 2 Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
  3. 3 In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
  4. 4 Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

By Carol

Mrs. Walker's Fruit Cake
Dessert

Mrs. Walker's Fruit Cake

4.4

Prep
20 min
Cook
75 min
Total
155 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
  2. 2 Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.

By suetoyou

Cherry Spice Loaf
Snack

Cherry Spice Loaf

3.3

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. 2 Beat eggs slightly. Beat in sugar and oil. Slowly add milk and almond flavoring.
  3. 3 In second bowl put flour, baking powder, soda, and salt. Stir in dates, cherries, raisins, and nuts. Pour into batter, stirring only to moisten. Spoon into greased 9x5x3 inch loaf pan.
  4. 4 Bake for 1 hour in 350 degree F (175 degree C) oven until a toothpick inserted in the center comes out clean. After 10 minutes turn loaf out to cool on a rack. Store in plastic bag.

By Carol

Better Than Fruitcake Cookies
Dessert

Better Than Fruitcake Cookies

4.1

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
  2. 2 Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
  3. 3 Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
  5. 5 Bake 10 to 13 minutes in the preheated oven, or until golden brown.

By Frieda

Apricot Fruitcake
Dessert

Apricot Fruitcake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
  2. 2 In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
  3. 3 Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
  4. 4 Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
  5. 5 Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
  6. 6 Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
  7. 7 Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.

By Carol

Candied Fruit Bread

Candied Fruit Bread

4.6

Prep
25 min
Cook
60 min
Total
285 min

Instructions

  1. 1 Whisk eggs in a medium bowl. Mix in milk and melted butter until well combined.
  2. 2 Sift flour, baking powder, salt, and cinnamon into a large mixing bowl. Stir in sugar, pecans, almonds, citron, currants, cherries, and lemon peel until well combined. Add wet ingredients and stir just enough to blend. Pour batter into a generously greased 8x4-inch loaf pan. Let stand for 20 minutes.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Remove from the oven and turn out onto a wire rack; let cool for 3 hours before slicing.

By Carol