Difference between revisions of "Moist Fruit Cake"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* large handful of [[dried fruit]] | * large handful of [[dried fruit]] | ||
| − | == | + | == Procedures == |
# Beat first 4 ingredients together with mixer until well blended. | # Beat first 4 ingredients together with mixer until well blended. | ||
# Add [[marmalade]] and fruit juice and beat till batter is thick. | # Add [[marmalade]] and fruit juice and beat till batter is thick. | ||
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# Bake in 2 lb loaf tin at 300°F for 1 hour. | # Bake in 2 lb loaf tin at 300°F for 1 hour. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | [[Category:Canadian | + | |
| + | [[Category:Canadian cuisine]] | ||
| + | [[Category:Dessert Recipes]] | ||
[[Category:Cake Recipes]] | [[Category:Cake Recipes]] | ||
[[Category:Self-rising flour Recipes]] | [[Category:Self-rising flour Recipes]] | ||
Latest revision as of 16:39, 15 July 2012
Description
This recipe comes from Montréal, Québec
- Contributed by World Recipes Y-Group
Ingredients
- 6 oz self rising flour
- 5 oz brown sugar
- 4 oz margarine, softened
- 2 eggs
- 2 tbsp marmalade, or other preserve
- ½ cup fruit juice (really good from stewed fruit)
- large handful of dried fruit
Procedures
- Beat first 4 ingredients together with mixer until well blended.
- Add marmalade and fruit juice and beat till batter is thick.
- Stir in fruit.
- Bake in 2 lb loaf tin at 300°F for 1 hour.
