Browse Items (2 total)

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  Textcategory:Dessertdecade:1950s...4 more

  Baking Fruitcake

  Card 1 Front of recipe RCA0008-20260621-0162:
  
  BAKING FRUITCAKE – ELIZABETH McKAY, TAMPA
  THE TAMPA TRIBUNE
  Bake fruitcakes in a slow oven (300 degrees)
  until cake tests done in center. Place a
  shallow pan of hot water on floor of oven to
  give a less heavy crust. The following baking
  times are approximate. The measurements given
  below include the pan size, then the amount of
  batter, then the baking time.
  
  9x5x3" loaf pan 6½ cups 2½ hours
  8½x4½x2½" loaf pan 5 cups 2 hours
  5½x3x2½" loaf pan 1 3/4 c. 1½ hours
  4½x1½" round foil pan 1-1¼ cups 1 h.25 min
  1 pound coffee can 3½ cups 1h.50 min.
  9-10" tube pan/mold 2½ qts. 3-3½ hours
  
  Card 1 Back of recipe RCA0008-20260621-0162:
  
  8" ring mold 3 cups 1h,40min.
  6-oz. juice can ½ cup 50 min.
  1 3/4x1" cupcake pans 1 rounded TB 20 min.
  3x1½" cupcake pans 1/3 cup 40 min.
  
  BAKING AND STORAGE HINTS:
  For larger loaf cakes, line pans with brown
  paper and grease with shortening.
  For smaller pans such as small loaves, fancy
  molds or juice cans, grease well.
  Cupcake pans may be lined with paper baking
  cups or well greased. Some experienced cooks
  find foil a suitable liner for pans.
  Fill pans with batter to within ½-inch of
  top edge.
  Cool cakes thoroughly before wrapping.
  
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  # Baking Fruitcake
  
  *Recipe by Elizabeth McKay — The Tampa Tribune*
  
  ## Pan Size, Batter Amount, and Baking Time Reference
  
  > Bake fruitcakes in a slow oven (300°F) until cake tests done in center. Place a shallow pan of hot water on the floor of the oven to give a less heavy crust. The following baking times are approximate. The measurements given below include the pan size, then the amount of batter, then the baking time.
  
  
• 
  Textcategory:Dessertdecade:1950s...5 more

  Fruitcake French Toasted

  Fruitcake French toasted.
  Dip slices of " in following batter.
  2 eggs beaten thick 4 tblsn. of milk orange
  extract. an 2 tblsn. sugar. Saute in a
  ste lightly buttered skillet and serve
  hot with pudding sauce.
  
  Back: blank
  
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  # Fruitcake French Toasted
  
  ## Ingredients
  - Slices of fruitcake
  - 2 eggs, beaten thick
  - 4 Tbsp milk
  - Orange extract
  - 2 Tbsp sugar
  - Butter (for skillet)
  - Pudding sauce (for serving)
  
  ## Instructions
  1. Mix eggs, milk, extract and sugar into a batter.
  2. Dip slices of fruitcake in the batter.
  3. Sauté in a lightly buttered skillet.
  4. Serve hot with pudding sauce.