Blond Fruitcake (Fat-Free)
Submitted
by: *KatjaGirl* |
1 pound
candied pineapple
3/4 pound apricots, dried
1/2 pound peaches, dried
1/4 cup flour
1 cup sugar
1/2 teaspoon baking powder |
1 1/2 cups
flour
1 cup applesauce
1 cup egg whites
1 tablespoon vanilla
1 tablespoon lemon extract
Orange liqueur |
| Cut
pineapple, apricots, and peaches into 1/2-inch
dice and combine in large bowl. Add flour,
tossing to coat fruit. In a separate bowl, sift
together - sugar, baking powder, and flour.
Preheat oven to 250 degrees. In small bowl
combine applesauce, egg whites, vanilla, and
lemon extract. Stir into dried fruit mixture. Add
flour mixture, stirring until blended. Spoon
batter into 9" tube pan, lighly sprayed with
non-stick cooking spray. Bake 3 hours. Let cake
cool in pan on rack. Remove from pan. Soak clean
cheesecloth in orange liqueur. Wrap cake. Store
in a covered container in refrigerator. The
longer period, the more mature the cake become
tho... |
Pistachio Harvest Cake
Submitted
by: Barbiel |
1 1/2 cups
vegetable oil
2 cups
brown sugar (packed)
4 eggs
1 tbsp
vanilla extract
2 cups
carrot, grated
4 cups
flour
|
1 tbsp
baking soda
4 tsp
cinnamon
1 tsp
nutmeg
1 tsp
ginger
1 tsp
salt
natural California
pistachios, finely chopped
1 cup
tubs pineapple yogurt
8 oz
Icing (recipe
bellow) |
Mix oil, sugar, eggs,
vanilla and carrots in large bowl. In separate bowl, mix
flour, baking soda, cinnamon, nutmeg, ginger, salt and 3/4 cup
pistachios. Mix portions of dry mixture (about 1/3 at a
time) into egg mixture alternately with yogurt. Turn into
greased and floured 14-cup bundt pan or crown ring mold.
Bake in preheated oven at 350° F. for 1 hour 15 minutes or until
pick inserted into cake comes out dry. Cool 15 minutes in pan,
then loosen top edges and gently invert from pan onto wire rack.
When cake is completely cool, spread icing on top and decorate
with remaining 1/4 cup pistachios. Yield: 16 servings.
Icing:
Beat 1 cup softened butter or margarine with 5 cups unsifted
powdered sugar, 1 1/2 teaspoons grated orange peel and 3 to 4
tablespoons orange juice (or enough to make a good spreadable
consistency). Makes 3 cups icing. |
Christmas
Ribbon Cake
Submitted
by: Barbiel |
1 package (12 ounces) pound cake,
cut into 12-14 slices
5 cups boiling water, divided
2 packages (4-serving size each) JELL-O® Brand Strawberry Flavor
Gelatin |
2/3 cup vanilla ice
cream, divided
2 packages (4-serving
size each) JELL-O® Brand Lime Flavor Gelatin
|
Cut cake
slices in half to form triangles. Arrange cake triangles in
bottom and up side of 9-inch springform pan. Stir
2-1/2 cups boiling water into strawberry gelatin in medium bowl
at least 2 minutes until completely dissolved. Remove 1-1/2 cups
of the gelatin to small bowl. Refrigerate about 15 minutes or
until slightly thickened (consistency of unbeaten egg whites).
Reserve remaining gelatin at room temperature. Pour into
prepared cake-lined pan. Refrigerate about 15 minutes until set
but not firm (should stick to finger when touched and should
mound). Meanwhile, blend 1/3 cup of the ice cream into remaining
strawberry gelatin. Spoon over gelatin in mold. Refrigerate
about 15 minutes or until set but not firm. Repeat procedure
with lime gelatin and remaining ingredients. Refrigerate 4 hours
or until firm. Garnish with thawed COOL WHIP® Whipped Topping,
if desired. Makes 12 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|