89 raisin yeast cake Recipes

warm water, eggs, beaten, sunflower oil (or your preferred oil), whole wheat flour, bread flour, fresh lemon rind, freshly grated, divided, powdered milk, sugar, salt, active dry yeast, brown sugar, divided, raisins, apricot (measure after cutting, see instructions)

yeast, active yeast, granulated sugar, all purpose flour, warm water, dough, chopped assorted crystallized fruit, seedless raisins, grated lemon rind, grated orange rind, port wine, rum, butter, granulated sugar, eggs, egg yolks, all purpose plain wheat flour, warm milk, chopped almonds, chopped walnuts, pine nuts, a dried broad bean (fava) wrapped in greaseproof paper (optional), a small coin or other trinket (wrapped in greaseproof paper (optional), crystallized fruit of your choice, such as pineapple, cherries, or figs, egg, icing sugar

active dry yeast, water, white cake mix, all-purpose flour, butter, softened, brown sugar, ground cinnamon, butter, melted, white sugar, crushed pecans , if desired, raisins , if desired

raisins (small, tart ) or 1/3 cup currants (small, tart ), candied lemon peel or 1/4 cup orange, orange juice or rum, to cover, blanched chopped almonds, fresh yeast (17 g) or 1 (1/4 oz) package dry yeast (2 1/4 tsp.), lukewarm milk (125 ml), butter, softened (180 g), eggs, sugar (120 g), salt, lemon zest, vanilla extract, flour (500 g), milk or 2 -4 tbsp cream, as needed

raisins, dark rum, butter, softened (plus 2 tbsp melted to coat the moulds), active dried yeast, mixed with 1 tbsp warm water, flour, sugar, salt, whole eggs, water, granulated sugar, lemon zest, orange zest, vanilla extract, cream, fresh fruit

sugar, butter, milk, scalded, compressed yeast cakes or 2 (1/16 oz) envelopes active dry yeast, flour, salt, eggs, freshly grated orange rind, freshly grated lemon rind, almonds, chopped, raisins, breadcrumbs

all-purpose flour, fresh yeast cakes, butter , cut into pieces (3/4 lb), dried currants , soaked in hot water for 15 minutes and drained, seedless white raisins , soaked in hot water for 15 minutes and drained, dark raisin , soaked in warm water for 15 minutes and drained, chopped mixed candied fruit peel, grated nutmeg or 1/4 tsp ground allspice, salt, brown sugar, lukewarm milk, eggs, well beaten, dark molasses, mixed with, tepid water

dry yeast, warm water (110 to 115 f), sugar (divided ), all-purpose flour (divided ), butter or 1 cup margarine, 2 sticks, room temperature, salt, ground ginger, ground mace, eggs, brandy, sweet sherry, seedless raisin, dried currant, citron, thinly sliced

all-purpose flour, divided, sugar, salt, dry yeast, water, vegetable oil, butter or margarine, melted, egg, beaten, sugar, ground cinnamon, raisins, candied orange peel, finely chopped, powdered sugar glaze

golden raisins, rum, butter, milk, dry yeast, salt, sugar, eggs, beaten, gated lemon rind, vanilla, flour , sifted

water, hot (the water leftover from boiling potatoes is called for), sugar, butter, dark molasses, salt, compressed yeast cakes, water , lukewarm, light rye flour, white flour (amount is approximate), raisins, scalded and drained very well, melted butter

fresh yeast cakes, sugar, sugar, milk , lukewarm, flour, eggs, raisins, cinnamon, butter, melted

scalded milk, melted shortening, molasses, salt, cake compressed yeast, flour, raisins

cakes of fresh yeast, sugar, lukewarm milk (80-90 degrees ), flour, eggs, raisins, cinnamon, melted butter

raisins, diced candied lemon peel, diced candied orange peel, brandy, dry yeast, warm water (110-115 degrees f), flour, sugar, salt, grated lemon zest, unsalted butter, room temperature, eggs, warm milk, chopped almonds, dried beans, egg yolk, coarse brown sugar

yeast, lukewarm water, butter, sugar, salt, flour, butter, sugar, eggs, well beaten, raisins, sliced citron, grated lemon rind, lemon juice, flour, baking soda, salt, grated nutmeg, brandy, sugar, water

yeast, warm water, sugar, eggs, beaten, lard, raisins (optional), flour, sugar, cinnamon, salt, baking soda, nutmeg, allspice

sliced peaches -- chopped, sugar -- divided, dry yeast, pineapple -- crushed, maraschino cherries, fruit cocktail -- cut, do not drain fruit. combine peaches and 2-1/2 cup sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. stir daily for 10 days., on the 10th day , add pineapple and 2-1/2 cup sugar. stir daily for another 10 days. add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days., drain fruit , reserve juice for the next batch. makes enough fruit, day 31, you are ready to make your cakes., you need, duncan hines butter recipe cake mix (for three mixings), instant vanilla pudding mix, doz. eggs, wesson oil (2/3 cup. each for three mixings), (you may substitute), raisins (white or dark ), walnuts, pecans, coconut, you may add red and green cherries, if you desire), preheat oven to 300., drain fruit in colander over large bowl for about 15 min or until fruit has stopped draining. this juice is your new starters. fruit cake must be started within three days after receiving new starters., separate mixings, pour 1 box cake mix , 1 box pudding mix, 4 eggs, 2/3 cup oil and 1 1/2 cup of fruit into a bowl and stir with spoon (do not use a mixer). add 1 cup raisins, 1 cup chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and mix thoroughly with wooden spoon., grease and flour either bundt pan or your loaf pans (i prefer four 2 lb loaf pans for each mix.), bake bundt pan or tube pan for approximately 1 1/2 hrs., pans take from 1 hr to 1 hr 15 min-until nicely brown depending on your oven., cakes can be frozen. they are easier to cut in slices, if cut when frozen. thaws quickly.