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----- Original Message -----
From: "faye"
To: phaedrus
Sent: Wednesday, November 19, 2003 3:26 AM
Subject: cake recipe
> hello, would you possably have an old cake recipe called " million dollar
cake " if so could you please e-mail it to me? isure would appreciate it thank you.
> Faye
Hello Faye,
See below.
Phaed
Million Dollar Cake
Ingredients :
Yellow cake mix
8 oz. cream cheese, softened
1 pkg. instant vanilla pudding
2 c. milk
2 lg. cans crushed pineapple, well drained
8 oz. Cool Whip
Preparation :
Make cake mix per directions. Bake in 9 x 13 pan. Cool. Beat
cream cheese, add pudding mix and slowly add 2 cups milk, beating
well. Spread on top of cake. Drain 2 large cans of crushed
pineapple, place on top of pudding mixture. Spread 8 ounce carton
of Cool Whip on top. Make the day before serving and store
overnight in the refrigerator.
----------------------------------
Million Dollar Cake
Ingredients :
1 can sweetened condensed milk
1 (20 oz.) can crushed pineapple, drained
3 tbsp. lemon juice
1 lg. carton whipped topping
1 graham cracker crust
Preparation :
Mix milk, pineapple, lemon juice and add whipped topping. Put in
baked crust. Refrigerate.
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Million Dollar Cake
Ingredients :
1/2 yellow or white cake mix
2 c. milk
1 lg. can crushed pineapple (20 oz.)
1 lg. vanilla instant pudding
8 oz. cream cheese
1 med. Cool Whip
Coconuts, nuts, or slivered almonds
Preparation :
Bake 1/2 cake mix in 13x9 inch pan. Cool. Prepare pudding with 1
1/2 cups milk. Beat cream cheese with 1/2 cup milk. Mix together
until creamy and spread on cake. Drain pineapple, spread on pudding
mixture. Spread Cool Whip on top. Top with coconut or nuts.
Refrigerate.
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Million Dollar Cake
Ingredients :
1 white cake mix, prepare as directed and bake
1 pkg. coconut
1 tub Cool Whip
1 pkg. vanilla instant pudding
2 cans crushed pineapple
Preparation :
On cooled cake spread prepared pudding. Layer with pineapple.
Cover with Cool Whip.
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Million Dollar Cake
Ingredients :
1 pkg. moist yellow cake mix
1 (8 oz.) pkg. cream cheese soft
1 (8 oz.) crushed pineapple, drained
1 pkg. instant vanilla pudding
1 lg. Cool Whip
Coconut and nuts
Preparation :
Bake cake and cool. Spread with mixture of cream cheese and
pudding, then sprinkle crushed pineapple on top. Cover with Cool
Whip. Sprinkle coconut and chopped nuts.
----- Original Message -----
From: "Carole"
To: phaedrus
Sent: Tuesday, November 18, 2003 11:18 AM
> Do you have a recipe for black walnut cake icing that is cooked? My home
economics teacher gave me this recipe more thatn 40 years ago and I can't
find it anywhere. Thanks Carole
>
>
> Carole
Hello Carol,
See below.
Phaed
Black Walnut Pound Cake & Icing
Ingredients :
6 eggs
3 c. plain flour
2 tsp. baking powder
3 c. sugar (2 brown, 1 white)
1 c. milk
2 sticks margarine or butter
1 can black walnuts
2 tsp. black walnut flavoring
1/2 c. Crisco
1 tsp. vanilla flavoring
ICING:
1/2 c. butter or margarine
1 c. brown sugar
1/4 c. milk
1/2 tsp. black walnut flavoring
2 c. powdered sugar (or more if
needed)
Preparation :
Mix shortening, margarine and sugar. Add eggs, one at a time
and beat after each. Add milk alternately with flour and baking
powder. Add flavoring, stir in nuts. Pour into greased and floured
tube pan. Bake at 350 degrees for 1 hour and 20 minutes or until
done. ICING: Melt butter over low heat, add brown sugar, stirring
constantly, for 2 minutes. Add milk and stir until it comes to a
boil. Set aside to cool. Add sugar and flavoring. Ice cool cake.
----- Original Message -----
From: "Jane"
To: phaedrus
Sent: Monday, November 17, 2003 4:38 PM
Subject: No Bake Refrigerator Fruit Cake
> I am searching for the recipe my mother used in the 1960's at Christmas
> time. It is a no bake fruit cake that was made as follows, as I
> remember:
>
> Baked a white cake. Cooled it and tore it apart in a large bowl. Mixed
> in the candied fruits. The binder of this was Betty Crocker's Fluffy
> White Frosting dry mix that was made with boiling water. The frosting
> was mixed in with the cake and fruit and nut mixture. It was then patted
> into foil lined loaf pans and we decorated the tops with candied cherry
> halves and pecan halves. It was stored in the refrigerator and sliced
> thin and served cold.
>
> I hope you can uncover the missing recipe!
>
> Thanks so much,
>
> Jane
Hello Jane,
See below.
Phaed
Refrigerator Fruit Cake
Ingredients :
1 pkg. yellow cake mix
1 pkg. fluffy white frosting mix
4 c. candied mixed fruit
1/2 c. whole red candied cherries
1/2 c. whole green candied cherries
1 1/2 c. seedless raisins
1 c. pitted dates, cut up
1 lb. pecan halves
Preparation :
Make cake according to package directions but bake 5 minutes
longer than directed on the box. When cool, allow to air out for an
hour or two. Crumble cake into a large mixing bowl, add the fruits
and nuts and toss until well mixed. Make the frosting mix according
to directions and blend thoroughly with the cake mixture. It's a
sticky job but there's no substitute for your fingers here. Line
two loaf tins (9x5x3) with foil. Smooth out all the wrinkles you
can. Scoop a 2 inch layer of the mixture in each pan and pack
solid. Cover with foil and refrigerate 24 hours. Unmold and test.
If too moist, store uncovered for another 24 hours in the
refrigerator. When desired consistency is reached, wrap in foil and
keep in refrigerator until needed.
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Refrigerator Fruit Cake
Ingredients :
1 pkg. Duncan Hines spice cake mix
4 c. candied mixed fruit
1/2 c. each whole red and green candied cherries
1 1/2 c. of seedless raisins
1 c. dates (6 1/2 oz. pkg.)
4 1/4 c. pecan halves (1 lb.)
1 pkg. fluffy white Pillsbury frosting mix
Preparation :
Make cake as directed on package and cool. Crumble cake into
large bowl. Add fruits, nuts and frosting prepared according to
directions. Toss together until mixture is damp and blended. Pack
tightly into foil lined 10 inch tube or loaf pan. Pat down until
smooth. Cover with foil and chill in refrigerator at least 24
hours. Cake improves if stored longer. Makes 6 1/2 pounds.
---------------------------------
Mix And Make Fruit Cake
Ingredients :
1 (1 lb. 2 1/2 oz.) pkg. yellow cake mix
1/2 c. (1/4 lb.) candied pineapple
1/2 c. (1/4 lb.) red candied cherries
1 1/2 c. (1/2 lb.) raisins
1 (6 1/2 oz.) pkg. fluffy white frosting mix
4 c. (2 lbs.) mixed candied fruit
1/2 c. (1/4 lb.) dates, pitted and quartered
1/2 c. (1/4 lb.) green candied cherries
4 1/4 c. (1 lb.) pecan halves
Preparation :
Prepare cake mix as directed on package. Bake it, then let cool.
Prepare 6 (6 x 3 1/2 x 2 inch) foil loaf pans, two (9x5x3 inch)
loaf pans or one (10x4 inch) tube pan by lining with foil; allow
extra foil to fold over tops when cakes are refrigerated or frozen.
Crumble cooled cake into a large bowl; add fruits and nuts and mix.
Prepare frosting mix as directed on package. Blend it into fruits
and cake; mix with hands or stir until crumbs are well moistened.
Distribute fruits and nuts evenly. Pack cake mixture into ready
pans. Smooth tops with buttered fingers. Cover with foil flaps.
Refrigerate until needed, or package for freezing. Cake must set a
minimum of 24 hours. Lift out cake form pans by means of the foil
linings. Serve cake chilled. Slice with sharp knife. Makes 6 cakes
approximately 1 pound each or two 3 1/4 pound cakes or one (6 1/2
pound) cake.
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Christmas Fruit Cake (Unbaked)
Ingredients :
2 boxes honey spice cake mix1 lb. green cherries
1 lb. red cherries
1 lb. candied pineapple red and green
1 lb. raisins
1 lb. citrus fruit
1 lb. pecans
1 lb. black walnuts
2 lb. English walnuts
2 boxes fluffy white frosting
Preparation :
Bake as per instructions, set aside to cool. Crumble and add:
Mix all ingredients together, press into tube pan and refrigerate as
long as it lasts. Buy extra pineapple for decorating the top of
cake.
----- Original Message -----
From: "janet"
To: phaedrus
Sent: Monday, November 17, 2003 8:40 PM
Subject: Fruitcake
Hi -
My name is Janet
I just discovered your website and I hope you can help me. As a little girl
some 60+ years ago my Mother made a fruitcake to die for. It was made from
"Radiant Mix" brand fruit which came in a cardboard tray covered with
cellophane. The recipe was on the side or bottom of the box. She would
make it in an angelfood cake pan and it weighed about 10 lbs. She may have
doubled or trippled it - I don't know. She would wrap it in a "whiskey
soaked towel to help keep it moist and send it to my uncle in the service
overseas and he would share it (sparingly) with his buddies. A little of
this fruitcake went a long way. My Mother is gone now and the piece of
cardboard with the recipe on it is as well. I would love to make this cake
for my children and grandchildren. I hope you can help. Thanks loads for
trying.
Janet
Hello Janet,
I could only find two recipes that mentioned radiant mix. See below.
Phaed
Fruitcake
1 lb. Radiant Mix (fruitcake mix)
1 lb. seedless raisins
1 lb. seedless dates
2 c. Walnuts
1 c. Pecans
1/2 c. Molasses (I use dark)
1/4 c. sherry (or alcohol of your choosing)
6 eggs
1 c. butter
1 1/4 c. brown sugar (I use dark)
2 c. Flour
1/4 tsp. Baking soda
1/4 tsp. Salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. mace
Pre-heat oven to 275 In a large bowl, combine the fruit, nuts, molasses, and
wine. Set aside. In aother LARGER bowl, cream the butter and sugar. Beat in
the eggs one at a time. Slowly add the fruit and nut mix to the butter,
sugar & egg mixture. Last, add the dry ingredients. Pour into a greased, wax
paper lined Turk's head pan. (Tube pan). Bake at 275 for 2 1/2 hrs. Allow 1
hour to cool before removing from pan.
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Grandma's Fruit Cake
Description:
2 C flour
3/4 C sugar
1/2 C butter
4 eggs
1 tsp nutmeg
1/2 C chpd almonds
1/4 tsp salt
wine glass brandy
l# pkg radiant mix fruit
l tsp grated lemon rind,
1 Tbs lemon juice
lC seedless raisins,
lC currants
l tsp baking powder
1/2 tsp allspice
Beat butter and sugar until creamy. Beat eggs well and add alternately with
other ingredients.
Put batter in pint or qt aluminum foil loaf pans, do not flatten. If you use
regular bread loaf pans, line w/paper
Bake in slow oven 250 degrees for 2 hrs.
Place pan containing 2C water on bottom shelf while baking
----- Original Message -----
From: "Andrea"
To: phaedrus
Sent: Tuesday, November 18, 2003 4:04 PM
Subject: Frosting
I am looking for a vanilla frosting that was cooked on the stove with
flour sort of like gravy and then used to decorate cakes.
It's not near as sweet as the traditional frosting made with
confectioners sugar and/or shortening. Lost the recipe in a house fire
and would love to be able to get it again.
Thanks,
Andrea
Hi Andrea,
See below.
Phaed
Vanilla Cream Frosting
Ingredients :
1 tsp. vanilla
1/2 c. milk
2 tbsp. flour
1/2 c. butter, softened
1/2 c. granulated sugar
Preparation :
In small saucepan on low heat cook milk and flour until
thickened. Set aside, let cool. In mixing bowl add vanilla, sugar
and butter (not melted but room temperature). Add thickened cooked
milk and flour. Mix high speed until creamy.
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Rich Vanilla Frosting
Ingredients :
1 c. milk
1/3 c. flour
1 c. sugar
1 c. butter
1 tsp. vanilla
Preparation :
Cook milk and flour until thick. Cool. Cream butter with
vanilla and sugar. Mix in milk. Beat until the consistency of
whipped cream. Spread on cooled cake.
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Fluffy Vanilla Frosting
Ingredients :
4 tbsp. flour
3/4 c. water
3/4 c. margarine
3/4 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla
Preparation :
Combine flour and water. Cook until mixture forms a thick paste.
Cool. Beat other ingredients together until very light in color.
Add to cooled mixture and beat until light and fluffy. Chill 30
minutes before spreading. Makes enough for 2 (9") layer cakes or 2
dozen cupcakes.
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Vanilla Cream Frosting
Ingredients :
1 tsp. vanilla
1/2 c. milk
2 tbsp. flour
1/2 c. butter, softened
1/2 c. granulated sugar
Preparation :
In small saucepan on low heat cook milk and flour until
thickened. Set aside, let cool. In mixing bowl add vanilla, sugar
and butter (not melted but room temperature). Add thickened cooked
milk and flour. Mix high speed until creamy.
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