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Rich Dark Fruitcake
Dessert

Rich Dark Fruitcake

4.8

Prep
60 min
Cook
270 min
Total
360 min

Instructions

  1. 1 Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
  2. 2 Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
  3. 3 Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
  4. 4 Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
  5. 5 Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
  6. 6 Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

By Carol

Grape Jelly

Grape Jelly

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
  2. 2 Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
  3. 3 Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

By JELLYKO

Rosy Grape Jelly

Rosy Grape Jelly

4.8

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Pour the cranberry and grape juices into a heavy pot. Add the pectin and stir until dissolved. Bring the juice mixture to a full rolling boil over high heat. Stir in the sugar, and return to a full boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam. Pour jelly into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

By PJ's kitchen

Sweet and Simple Pork Roast
Dinner

Sweet and Simple Pork Roast

4.2

Prep
10 min
Cook
600 min
Total
610 min

Instructions

  1. 1 Stir sweet potatoes, carrots, and onion together in a slow cooker. Stir white grape juice, applesauce, and water together in a bowl. Pour 1/2 the grape juice mixture over the vegetables in the slow cooker. Place pork roast on top of the vegetables and pour remaining grape juice mixture over pork.
  2. 2 Cook on Low for 10 hours. Ladle accumulated juices over the roast when serving.

By ReleaseT

Cola Easter Ham
Dinner American

Cola Easter Ham

4.7

Prep
10 min
Cook
150 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Use a knife to score diagonal lines onto ham, about 1 inch apart. Place ham in a large roasting pan and pat brown sugar over entire surface. (It is okay if some sugar falls into the pan.)
  3. 3 Bake in the preheated oven until sugar begins to melt off ham, about 30 minutes. Remove ham from the oven and pour cola, grape juice, and reserved pineapple juice into the pan. Baste ham with cola mixture and return to the oven.
  4. 4 Continue basting every 20 minutes, for about 2 hours. Cut pineapple rings in half. Remove ham from the oven and float pineapple rings in the drippings. Allow ham to rest for about 10 minutes, then slice and serve with pineapple and sauce.

By Amanda