Keep The Spirit Fruit Cake Recipes
"KEEP THE SPIRIT" FRUIT & CAKE
For something quick, easy & yummy, ya gotta fix this!
Provided by Sonya Bankester @kraftykat81
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- On shallow 9x13 baking dish, spread thin layer of fruit glaze & coolwhip. Slice some strawberries. Place strawberries & blueberries alternately over glaze & coolwhip in a single layer. Evenly place sliced cake in bottom on top of fruit. Spread another layer of coolwhip & fruit glaze. Repeat with sliced cake, strawberries & blueberries. Finish with coolwhip spread evenly over cake. For the "Spirit" part. In top left corner, place blueberries in a square pattern. Using sliced strawberries, place in evenly placed "stripes" starting at top edge, skip an area for the "white stripe", repeat with sliced strawberries, until you have a "fruit stripe" flag.
- Best if chilled 24 hours covered in refrigerator. Keep stored in refrigerator.
CHRISTMAS KEEPING CAKE (FRUITCAKE-LIKE, LESS FRUIT)
From "The Spirit of Christmas Book III," Leisure arts, 1989. Made it for 2009 Christmas party-delicious, and not too "fruity." People who don't like fruitcake loved it. It has the most delicious scent when you unwrap it that remains until the last slice is eaten. I believe it took mine no more than 2 hours to bake. Keep an eye on it, so the cake won't dry.
Provided by EURrosa1
Categories Winter
Time 3h
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter and sugar. Beat in egg yolks until fluffy.
- Dissolve baking soda in buttermilk; beat it into eggs.
- Combine 2 1/2 cups flour with spices. Add to egg mixture, alternately with jam.
- Beat egg whites until almost stiff and fold into batter.
- Combine remaining flour with pecans, raisins and dates; fold into batter.
- Pour into well-greased and floured 10" tube pan. (I used bundt pan.). Bake at 300 F 3 to 3 1/3 hours (depends on oven). (NOTE: I believe it took mine no more than 2 hours to bake.) Place on wire rack until completely cool.
- Soak cheesecloth in liquor and wrap cake. Wrap with foil. Brush with more liquor every week, closing tight with foil. Let age 4-6 weeks in cool place.
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