1 (16 oz.) can carrots, drained and mashed

1 (16 oz.) can fruit cocktail, drained

1/2 c. raisins

1 yellow cake mix

Oil and water, as directed on cake mix

Powdered sugar

Make cake according to package directions. Add carrots, fruit cocktail, and raisins. Bake for 25 to 40 minutes at 350 degrees. Sift powdered sugar over top once cooled.

1/4 c. butter

1/2 c. brown sugar

1 1/2 tbsp. milk

2 eggs, well beaten

1 1/2 c. cake flour

1 1/2 tsp. soda

1/2 tsp. cinnamon

1/2 tsp. allspice

1/2 lb. candied cherries

1/2 lb. candied pineapple

1 lb. dates

1 lb. pecans

4 tbsp. liquor

Beat sugar into butter. Stir in beaten eggs and milk. Add dry ingredients. Blend mixture together well. Pour over fruit and nuts. Add liquor. Drop mixture on greased cookie sheet. Bake at 325 degrees for 20 minutes. Let cool. Store in a cookie container for a few days.

6 lb. raisins, white & dark

1 lb. currants

1 lb. figs or dates

1 lb. candied pineapple

1 lb. candied cherries

1 lb. pecans

1 lb. sugar

1 lb. flour

1 dozen eggs

1 c. molasses

2 wine glassfuls wine

2 wine glassfuls brandy

1 tsp. soda

2 tsp. baking powder

1 lb. butter

Mix all ingredients together, and pour into a cake pan. Bake for 3 hours at 300 degrees.

3/4 c. all-purpose flour

3/4 tsp. baking powder

1/4 tsp. salt

4 eggs at room temp.

1 tsp. vanilla

3 packets Equal

FILLING:

1 packet diet raspberry gelatin

1 c. boiling water

1 packet (10 oz.) unsweetened frozen raspberries

2 packets Equal

Mix flour, baking powder, and salt together. Beat in the eggs. Add vanilla. Pour into a greased jelly roll pan lined with waxed paper. Bake for 5 to 7 minutes at 400 degrees. Let cake cool. Sift sugar over top. Let gelatin dissolve in boiling water. Stir in frozen berries till mixture thickens. Spread filling over cake, and roll. Sift sugar over cake. Chill to serve..

3 c. flour

1 1/2 c. sugar

1 1/2 c. oil

4 eggs

1 tsp. vanilla

1/2 tsp. salt

1 1/2 tsp. baking soda

1 (13 oz.) can Carnation milk

1 jar Baker’s fruit filling

1/2 c. ground walnuts

In a bowl, blend all cake ingredients together. Pour into a greased bundt pan. Bake for 50 minutes at 350 degrees.

1 c. water

2 c. raisins

1 c. shortening

2 c. sugar

2 eggs

1 tsp. vanilla

1 c. chopped nuts

4 c. flour

1 tsp. baking powder

1 tsp. baking soda

2 tsp. salt

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whip Cream Topping

Boil water and raisins for 5 minutes. Set mixture aside to cool. Beat shortening into sugar. Mix with eggs, and beat till well blended. Stir in vanilla, raisins, and nuts. Mix all dry ingredients together to add to mixture. Bake in a greased and floured tube pan for 25 to 30 minutes at 350 degrees. Add whipped topping.

CAKE:

2 eggs, separated

1 (16 oz.) can fruit cocktail, undrained

1 1/2 c. granulated sugar

2 c. flour

2 tsp. soda

1/2 tsp. salt

GLAZE:

3/4 c. sugar

1 stick butter

1 tsp. vanilla

1/2 c. chopped nuts

1/2 c. canned milk

Beat the egg whites until stiff. Mix dry ingredients, egg yolks, and fruit cocktail together till blended well. Add egg whites. Bake in a 9×12 inch greased pan for 30 to 35 minutes at 350 degree.

In a pan, boil all glaze ingredients for 5 minutes. Slice cake into squares, and top with glaze.

1 c. seedless raisins

1 c. pecan pieces

1 c. cranberries, coarsely chopped

1 c. pineapple chunks, cut in half

1 tbsp. orange rind, grated

1 tbsp. lemon rind, grated

3 tsp. artificial sweetener

1/2 c. orange juice

2 tbsp. melted butter

1 1/2 c. sifted flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. allspice

1/4 tsp. nutmeg

Heat oven to 350 degrees. Mix artificial sweetener into orange juice, and pour over cranberries. Let mixture soak for 1 hour. Mix raisins, pecans, cranberries, pineapple chunks, orange and lemon rind together. Stir in melted butter. Mix flour with salt, soda, allspice, cinnamon, and nutmeg. Combine with fruit mixture till well blended. Pour into muffin cups, and bake for 35 minutes.

2 c. sugar

1 c. butter

4 eggs

1/4 tsp. each of cloves, nutmeg, allspice & cinnamon

1 pkg. fresh frozen coconut

3 c. plain flour

1/4 tsp. baking powder

1/2 lb. candied cherries & pineapple

2 c. nuts

1 tsp. soda

1/2 c. buttermilk

1/2 c. wine or peach brandy (opt.)

Beat the sugar into the butter. Mix in eggs. Blend all dry ingredients together. Sift ½ cup flour with fruit, coconut, and nuts. Combine soda and buttermilk. Gradually, add milk and dry ingredients. Stir in fruits, coconut, and nuts. Pour in wine and peach brandy.

2 c. flour

1 c. sugar

2 tsp. baking powder

Pinch of salt

2 eggs

1 can (#303) fruit cocktail

Blend together flour, soda, and salt. Beat eggs and sugar together, and blend into flour mixture. Stir in fruit cocktail till blended well. Pour into a 9×12 inch greased pan.

SECOND STEP:

1 c. brown sugar

1 c. chopped nuts

Mix together sugar and nut to spread over batter. Bake for 1 hour at 300 degrees.

TOPPING FOR CAKE (OPTIONAL) :

1 c. white sugar

3/4 stick butter

3/4 c. evaporated milk

1/2 c. shredded coconut

In a saucepan, combine sugar, butter, milk, and coconut. Let boil for ½ minute. Spread over cake.