68845 moist fruit and nut cake Recipes

  • Whiskey Cake Enough Said
    whiskey cake. enough said and
    3 More
    whiskey cake. enough said, some cakes are made with traditional ingredients such as nuts and fruit, and others are made with, let s say, odd ingredients -- mayonnaise, sauerkraut or ketchup. today we re featuring a whiskey cake. whiskey may not be your cup of tea, but this type of cake is very popular in some parts of the country. and of course there are different versions -- irish whiskey cake, chocolate whiskey cake, tennessee whiskey cake and tipsy cake., version is made with a packaged pineapple cake mix. chopped nuts, instant pudding and maraschino cherries are added to the batter., finishing touch is the whiskey-butter syrup , which is poured over the hot cake. this cake is lush and moist. and the whiskey flavor is not overpowering. try it -- you ll love it
    4 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Fruit Cocktail Cake
    fruit cocktail, all-purpose flour, white sugar and
    11 More
    fruit cocktail, all-purpose flour, white sugar, baking soda, walnuts or pecans, salt, eggs, beaten, brown sugar, flaked coconut, chopped nuts, butter or 1/4 cup margarine, evaporated milk, sugar, raisins
    40 min, 14 ingredients
  • Fruit-Topped Cake
    cake flour (not self-rising), baking powder, salt and
    6 More
    cake flour (not self-rising), baking powder, salt, butter, divided (or margarine), sugar, divided, egg, fruit, sliced (fresh or frozen ), fresh lemon juice, ground cinnamon
    45 min, 9 ingredients
  • Fruit Surprise Cake
    cake flour , 1 tsp baking pwd and pinch of salt, butter and
    12 More
    cake flour , 1 tsp baking pwd and pinch of salt, butter, castor sugar, egg whites and yolks, vanilla, fresh milk, mangoes, mango cut into small cubes, puree, mangoes, caster sugar, cream cheese-philadelphia ,200ml whipping cream, gelatin powder, blend everything and keep it aside
    30 min, 15 ingredients
  • Moist Chocolate Cherry Cake
    sugar, flour, oil, eggs, cherry pie filling and
    6 More
    sugar, flour, oil, eggs, cherry pie filling, chocolate chips, nuts, chopped, vanilla, cinnamon, baking soda, salt
    1 hour 10 min, 11 ingredients
  • Moist Glazed Lemon Cake
    white cake mix (do not use pudding added cake mix for thi... and
    7 More
    white cake mix (do not use pudding added cake mix for this), grated lemon zest (or to taste) (optional), instant lemon pudding mix, vegetable oil or 3/4 cup canola oil, eggs, carbonated lemon-lime beverage, sugar, lemon juice
    55 min, 8 ingredients
  • Moist Passover Apple Cake
    vegetable shortening, room temperature, eggs, separated and
    8 More
    vegetable shortening, room temperature, eggs, separated, vegetable oil, orange juice, white sugar, matzo cake meal, salt, white sugar, ground cinnamon, granny smith apples - peeled, cored, and quartered
    1 hour 15 min, 10 ingredients
  • Moist White Wine Cake Moist White Wine Cake
    moist white cake mix, vanilla instant pudding mix and
    4 More
    moist white cake mix, vanilla instant pudding mix, ground nutmeg, vegetable oil, white wine, eggs
    1 hour 5 min, 6 ingredients
  • Moist Rich Carrot Cake Moist Rich Carrot Cake
    cake, flour (see directions ), baking powder, baking soda and
    15 More
    cake, flour (see directions ), baking powder, baking soda, salt, cinnamon, eggs, vegetable oil, sugar, shredded carrots (see instructions), crushed pineapple, drained, walnuts (see instructions), flaked coconut, cream cheese frosting, unsalted butter, at room temperature, cream cheese, at room temperature, milk, vanilla, powdered sugar
    40 min, 19 ingredients
  • No Sugar-Fruit Nut Bran Muffins No Sugar-Fruit Nut Bran Muffins
    unbleached white spelt flour, bakers wheat bran and
    11 More
    unbleached white spelt flour, bakers wheat bran, baking powder, salt, quick oats, flax seed meal (ground flax seeds), cardamom (or cinnamon), organic eggs, agave nectar (depending on desired sweetness), safflower oil, apple juice, applesauce, dried fruit , and nuts, of choice
    37 min, 13 ingredients
  • Toblerone Fruit & Nut Fudge Toblerone Fruit & Nut Fudge
    toblerone chocolate bars, fruit & nut bar (broken into pi... and
    3 More
    toblerone chocolate bars, fruit & nut bar (broken into pieces), sugar, butter, evaporated milk (not sweetened )
    15 min, 4 ingredients
  • Fruit Cocktail Cake Fruit Cocktail Cake
    cake, sugar, flour, baking soda, salt, eggs and
    6 More
    cake, sugar, flour, baking soda, salt, eggs, fruit cocktail, undrained (can use crushed pineapple or peaches, chopped), white sugar, cream or evaporated milk, butter, vanilla
    35 min, 12 ingredients
  • Fruit Cocktail Cake Fruit Cocktail Cake
    cake, sugar, fruit cocktail, flour, salt, soda, eggs and
    11 More
    cake, sugar, fruit cocktail, flour, salt, soda, eggs, first topping, brown sugar, coconut, second topping, chopped pecans, coconut, evaporated milk, sugar, butter or margarine, boil together for 10 minutes.
    1 hour , 18 ingredients
  • Fruit Cocktail Cake Fruit Cocktail Cake
    fruit cocktail with juice and
    7 More
    fruit cocktail with juice, lemon cake mix (may use orange or pineapple mix), vegetable oil, chopped maraschino cherries, flaked coconut, eggs, water
    8 ingredients
  • Fruit - Nut Sticks Fruit - Nut Sticks
    nuts, dates or prunes, pitted, raisins, or dried apricots and
    2 More
    nuts, dates or prunes, pitted, raisins, or dried apricots, eggs, beaten, honey
    10 min, 4 ingredients
  • Fruit Cocktail Cake Fruit Cocktail Cake
    fruit cocktail, king arthur unbleached all-purpose flour and
    10 More
    fruit cocktail, king arthur unbleached all-purpose flour, sugar, baking powder, baking soda, salt, eggs, lightly beaten, vanilla extract, brown sugar, chopped walnuts, king arthur unbleached all-purpose flour
    55 min, 12 ingredients
  • Fruited Apple Nut Cake Fruited Apple Nut Cake
    apple pie filling, yellow cake mix, butter (melted ) and
    1 More
    apple pie filling, yellow cake mix, butter (melted ), chopped walnuts
    3 hour 15 min, 4 ingredients




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