The very best recipe for classic carrot cake without nuts or raisins on


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Favorite Fruitcake. By Posie Brien. Beat in the eggs one at a time, scraping the bowl after each addition. In a separate bowl whisk together the flour and cocoa. Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine. Stir in the juice or water, then the fruit (including any additional liquid.


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Directions. In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick.


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Preheat the oven and prepare the pan: Preheat the oven to 325°F (160°C). Line a 9 x 5-inch loaf pan with greased parchment or brown baking paper. Cut the paper to fit the pan. Place one piece to run the length of the pan and stand up above the rim about an inch. Place the other piece or pieces to cover the other sides.


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Step 2. Make the batter: You'll make a classic cake or loaf batter here by first combining the butter and sugar, then mixing in the molasses, extracts and eggs. Combine the dry ingredients separately and gradually add the dry ingredients to the wet until the batter is just mixed. Step 3.


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Smooth out the top of the batter. Place the filled pan on top of a baking sheet. Bake at 325°F (or 160°C) for 1 hour. After 1 hour, turn the heat down to 300°F (or 150°C) and bake for another 2 hours. Remove from the oven and allow the cake to cool for at least 40 minutes or so before removing it from the pan.


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In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.


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Here below is a list of the ingredients you will need to make this fruit cake from the website. Serves 16. Ingredients. 1 medium orange. 250g ready-to-eat prunes, quartered. 500g dried mixed fruit. 2tsp ground mixed spice. 4 large eggs. 225g butter, well softened, plus extra to grease.


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Instructions. Preheat the oven to 160C/140Fan/300F/Gas Mark 2. It's definitely worth taking the time to line your cake tin correctly to protect the cake during its long baking time. Grease a loose bottomed 23cm (9 inch) round cake tin (10cm deep) and line the base and sides with non stick baking paper.


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Preheat the oven and prepare the springform. Mix soft butter, sugar, eggs, flour, and spices in a large bowl. Add dried fruit to the cake batter. Bake for 2 to 2 ¼ hours. The cake is firm to the touch, and a toothpick inserted in the middle comes out clean.


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Place a pan ⅓ filled with boiling water in the oven to create steam. Put it on the rack under the rack where the fruitcake pans will got. Fill the pan with hot water as needed during baking. Spray two 9-inch loaf pans with cooking spray and line with wax paper or parchment paper. Spray wax paper with cooking spray.


The very best recipe for classic carrot cake without nuts or raisins on

Remove from oven; set aside. In large bowl, combine coconut, pecans and raisins; set aside. Blend sugar, flour and eggs in a mixer and then cook over medium heat until mixture reaches a boil, stirring constantly. Remove from heat and whisk in the cinnamon and cloves. Stir in the coconut, pecans and raisins.


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Preheat oven to 300° and grease a 9×5 loaf pan. Add your shortening and sugar to a stand mixer on medium speed for 1-2 minutes until light and fluffy. Add in the eggs one at a time, then add in the vanilla. Add in the flour, baking powder, salt and spices until just combined then fold in the chopped dried fruit and walnuts.


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To make the cake, in the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until fluffy, about 2 minutes. Add the eggs, one at a time, and beat until fully incorporated. Add sifted flour, cinnamon powder, cardamom powder, baking powder, baking soda, orange zest, and lemon zest.


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Pre-heat the oven to 160°C / 320°F (140°C fan). Grease and line an 8 x3 inch / 20cm x 6cm round cake pan with baking paper (parchment paper). Place a strip around the sides as well (especially if you don't have a good non stick baking pan) Or spray around the inside well with non stick baking/ cooking spray.


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125 g butter at room temperature, 3 large eggs, 60 ml milk,, 1 rounded tablespoon jam (any flavour), 125 g soft brown sugar, 250 g self-raising flour, 2 teaspoons mixed spice. Beat together well, but don't overdo it. Scrape the mixture down and mix again. Add the dried fruit and stir in by hand.


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Preheat oven to 350° F. Spray a 9-inch loaf pan with cooking spray and line the pan with parchment paper down the long side, leaving a few inches to hang over either side. In a large bowl, whisk together the dry ingredients: flour, salt, cinnamon, nutmeg, baking soda, and baking powder.