August 29, 2017
Breads, Desserts, Cakes,
Nuts/Seeds, Fruit, Cooking For A Crowd, Kid Pleaser, Make-Ahead, Christmas, Entertaining, Rosh Hashanah, Oven Bake, Kosher, Non-Dairy, Vegetarian, Make it from scratch, Quick Breads, Flour more
Add toRecipe Book
Add toShopping List
"Make 3 to 4 weeks in advance and let mellow in wrap. Glaze with heated apple or red currant jelly, or a sweet glaze of 2 tablespoons corn syrup with 1 tablespoon water. For a richer flavor, pour wine of brandy over cake before wrapping, or wrap in wine dampened cloths and place in a tightly covered container. Store in the fridge and serve thinly sliced. Makes 2 cakes."
Heat oven to 275 degrees..
Line 2 9x5x3 inch loaf pans with aluminum foil and grease
Combine all ingredients except fruits and nuts in a mixing bowl and stir till smooth.
Add in Fruits and nuts.
Spread mixture evenly in pan.
Bake 2 1/2 to 3 hours, or until a toothpick inserted in the center comes out clean.
If necessary, cover with aluminum foil during the last hour of baking to prevent excessive browning.
Remove from pans and cool.
Wrap in plastic wrap or foil and store in a cool place.
There is nothing quite like the smells and memories of fresh baked cookies. Serve them...
When the goblins are out and the night is upon us, hunger strikes in and these...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
Ah. Homemade Coconut Chicken Fingers. Ya got to love them. First, plain and...
Delete this. It's that time of day again. When the clock turns to a certain...
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...