Grandma Leones Fruit Cake Recipes

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GRANDMA LEACH'S FRUITCAKE



Grandma Leach's Fruitcake image

My grandmother and mother made these cakes for years. They are moist but don't contain eggs. Applesauce is the secret ingredient. I sold these at bake sales for years and we had many customers who returned every year just to get one.

Provided by GAREYSGAL

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h10m

Yield 48

Number Of Ingredients 16

4 cups all-purpose flour
2 cups white sugar
¼ cup unsweetened cocoa powder
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
3 cups unsweetened applesauce
¾ cup vegetable oil
1 cup raisins
1 cup chopped pitted dates
1 pound candied mixed fruit
2 cups chopped walnuts
½ cup walnut halves
1 cup halved candied cherries

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
  • Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 34.8 g, Fat 7.7 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 131.9 mg, Sugar 16.2 g

GREAT-GRANDMA'S LEMON CAKE



Great-Grandma's Lemon Cake image

"Baking and giving" is a hobby of mine, and I love to bake my gifts by using old-fashioned recipes like this one, which was my great-grandmother's. There aren't too many shortcuts in these directions, but I enjoy aspect of "measuring and mixing"! This is one of my favorites, copied down from my mother's old cookbook.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 2 cakes (24 servings).

Number Of Ingredients 9

5 large eggs, separated
1 cup butter, softened
3 cups sugar
1 tablespoon finely shredded lemon zest
3 tablespoons lemon juice
4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup milk
Confectioners' sugar

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter., Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.

Nutrition Facts : Calories 262 calories, Fat 9g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 122mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

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