Single recipe
3/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup meringue powder
Mix in 1/2 cup boiling water
Whip to medium firm peaks.
Add in 1 Tablespoon clear vanilla, or your choice of flavorings.

Beat in 1 pound of confectioner's sugar.  Whip to stiff peak.

Whip in 1 pound of vegetable shortening.  The mixture will deflate and you
will think that it is ruined.  It is not ruined!  Just let the mixer
continue to whip and the volume will come back to where it was before the
addition of the fat.

If you have a few more minutes, change to the flat beater and mix on the
slowest speed to get out some of the air.

A very soft icing, light and fluffy, easy to spread and naturally smooth.
Minimal crusting, generally considered a non-crusting icing.  Also very
repairable for those little "dings."

MARSHMALLOW FONDANT
small batch

1 cup miniature marshmallows
1 Tbsp. water
powdered sugar (approx 1 1/2 cups)

Melt marshmallows and water in microwave for about 20 - 30 seconds and stir in about 1 cup of sugar.
Knead the rest of the sugar in until its not sticky. Let sit till cool. (about an hour or so) Store tightly wrapped
and in an airtight container. Can be reheated in microwave to use again if it gets hard. Can be refrigerated
and colored easily.

Add 1 oz melted chocolate and 1 T cocoa powder for chocolate fondant
Chele's mm fondant
16oz marshmallows
2 tablespoons water
2 pounds (8 cups) powdered sugar.

Here is my experience:
I put half of the sugar in a big bowl, and poured the melted marshmallows into it. Mixed it up with a spoon.
Poured the rest of the sugar into it, and had to start kneading with my hands. It got pretty hard, so I put it
into the microwave for 30 seconds, and it was soft enough again to work with. At this point, I added 2oz
melted vanilla candy melts (Guittard brand) flavored with 5 drops LorAnn cheesecake flavoring. When I
kneaded it all in- it was the consistency of regular fondant!

Kelley's mm fondant
(mix approx. 1/2 batch of candy clay to 1 batch mm fondant)
16 oz bag of mini marshmallows
About 2 or 3 T of water
2 lb bag of powdered sugar, sifted
Melt the marshmallows with the water in the microwave. I take them out before they are all dissolved, then stir it with a greased spoon until all the lumps are gone. Grease a big bowl and put the sugar in it---stir in the marshmallows until you can knead it. I also grease my hands up to my wrists! Once you,ve gotten it to where it,s nice and elastic and no longer sticky, grease the outside and let it sit for at least four hours---I just leave it overnight. Just wrap it well in saran wrap or an airtight container.

Candy clay
one bag of white candy melts
1/3 cup of light corn syrup

If you've never made this: melt the candies---I do the same as with the marshmallows and take them out before they are all melted because I'm afraid I'll scorch them. Dump in the corn syrup (it will get weird now with lumps and get really stiff) turn it out onto some saran wrap, cover it and leave it alone till you're ready to knead it into the marshmallows. Okay, so my wrists are bad and I nuke the fondant for 5 to 10 seconds to soften it up¦.then I knead it a bit. I also nuke the candy clay because I'm lazy. I knead them together and there ya go! I knead the batches of goo
together and I have my own (much cheaper) version of choco-pan. I freeze this stuff and have no problems with it later on. 

1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 1/2 lbs powdered sugar
1 T vanilla
1/2 tsp salt

Mix on low speed for a couple of minutes.

If you use clear vanilla in both the color will be a perfect match for <?xml:namespace prefix = st1 ns =
"urn:schemas-microsoft-com:office:smarttags" />Wilton's buttercream recipe. I use this to frost cheesecakes
when a couple wants part regular cake and part cheesecake for the tiers.

This makes a fairly stiff icing. For a softer one you can use 3 lbs. of powdered sugar.

Bake, cool, level, torte and fill your cake. Ice the top only with
buttercream. Use a square cookie cutter (I bought a set of nesting Ateco
cutters and I use the next to the smallest one) to cut the cake into
small squares and place in the freezer for at least 2 hours. You want
the cake squares to be frozen SOLID for the next step.

To make the fondant, combine 1 cup hot water and ¼ cup light corn syrup
in a large glass bowl. Stir in 3 lbs. of powdered sugar. Microwave on
high for 2 minutes, stir and microwave on high for 1 more minute, then
stir again. Fondant should be very smooth and very warm, much warmer
than other recipes. There is a good reason for this. Add desired
flavorings and color. My most popular are 2 teaspoons of either lemon or
almond. Raspberry is good too, but only use ½ teaspoon as it is much
stronger.

The next step is to elevate a cooling grid so you can get your hands
under it. A cooling grid works better than a cooling rack because the
small squares tend to fall over on a rack. I use the Wilton non-stick
cooling grid. You can either prop it on 4 tall glasses or put it on top
of something with one end sticking out (like a diving board) and put
something else on top to weight it. I believe it was carol f-tx who said
she put the cooling grid on a 3 lb. can of shortening and then put a big
bottle of vegetable oil on top of it. I put mine on my cake turntable
and put some heavy books on top.

Take a few squares out of the freezer at a time, no more than 6 or 8.
You don’t want them to thaw before you dip them, or they may fall off
the toothpick. Stick a toothpick or, as Carolyn (MO) suggested, a bamboo
skewer in the bottom and dip the square in the hot fondant. Dip the top
first and then turn it over on its side and roll it to cover all
surfaces except the bottom. Then put the toothpick or skewer through a
hole in the cooling grid and grab it from underneath with your other
hand. Pull straight down and the grid will catch the cake, allowing you
to pull the toothpick or skewer out. DONE! Now wasn’t that easy. When
the fondant starts to cool off, just pop it back in the microwave for a
little while.

There are a few reasons this works. First of all, the cake has to be
frozen or it won’t stay on the toothpick. The fondant has to be hot so
it is thinner. If not, too much would stay on the cake. And the
combination of the two makes the icing set almost instantly, so you can
cover lots of petit fors fairly quickly.

I hope you enjoy this method. Let me know if you think of other ways to
improve it.

Veronica

NOTE: Dolores also has a large file on petit fours that might be of help to you. Go first to http://w3.one.net/~proicer/index.html
Then to Icing recipes. You will see them there. This is a large file compiled from some experts.

Make in 2 parts, making sure that none of part 1 gets into part 2 until it is time to mix the two parts
together. Any grease in part 2 will keep it from getting stiff. If using the same mixer, make sure
beaters are well washed before going on to part 2. (I use my KA for meringue or part 2 and just a
regular hand mixer and a large tupperware bowl for part 1, then mix them together with the hand
mixer and just put the lid on the bowl when done.  Usually make mine as a double recipe.)

WHIPPED CREAM BUTTERCREAM FROSTING

Part One

Mix, using a rubber spatula or pastry cutter at first to keep powdered sugar
from flying everywhere. Then switch to a mixer and beat till very creamy
and fluffy, about 5 to 8 min., making sure you occasionally scrape sides of
the bowl.
1 lb. powdered sugar (sift if using C & H, has more lumps)
2 1/2 cups Crisco

Part Two

Mix together: 3/4 cup granulated sugar
1/2 tsp. salt
2 TBsp. meringue powder (add another Tbsp. if you want a crusting
frosting)

Add and immediately mix on high speed: 1/2 cup (less 2 TBsp.)
BOILING water (has to be boiling to melt salt and sugar)

When mixture is beginning to get stiff, add 1 TBsp. or less of flavoring of
your choice. Keep on beating until mixture gets very stiff and stands in
peaks, about 8 minutes.

(I use clear vanilla. This gives a white white frosting. Regular vanilla makes
it cream colored.)

Add part one and part two together and mix well, about 8 minutes,
occasionally scraping sides of the bowl to make sure all is blended. Using a
rubber spatula, down beat a little bit to remove some of the air bubbles
caused by the high beating. Will be very light and creamy. Cover. Do NOT
refrigerate.

Since no ingredient spoils, the frosting will keep for 3 months. (After that it
begins to break down and get watery.) Just whip again with a spoon each
time you use it to restore fluffiness. Save any left over colors for next cakes.

Mixed with jam it makes a good filling. Mixed with ready made fillings turns
them into cream fillings. For a decorating cream cheese icing omit one cup
of crisco and replace it with 2 (8 oz.) pkgs. cream cheese. For a butter
flavor, use butter flavored crisco, but the color won't be white. For
chocolate buttercream add about ½ cup cocoa in with the powdered sugar or
to taste (or omit one cup of crisco and add 1 tub of readymade Cho. Fudge
Icing and some cocoa for more cho. taste) and some brown color for darker
shade. Omit ½ cup of crisco, add ½ cup creamy peanut butter for peanut
butter taste. If you want other flavors than vanilla, just add it to the finished
icing and whip.

Use AS IS for everything.  No need to thicken or thin down.  Works great
for ice cream cakes.
-----------------------------
Chefleah's version of Charlotte's Icing

single recipe. This can be scaled up forever, it seems.
in mixing bowl
3/4 cup granulated
1/4 cup meringue powder
1/2 teaspoon salt
Add
1/2 cup boiling water.
Water needs to be boiling to dissolve the sugar and salt. Whip (not the flat beater) to medium firm peaks.
Beat in
1 pound of confectioner's sugar
Beat until firm peak
Beat in
1 pound of veg shortening. It will look ruined at this point. It is not. Just crank up your mixer and wait. It will regain the volume it had prior to adding the fat. I generally, when I remember, finish it off for a few minutes with the paddle (flat beater) on the lowest possible speed, just to take out some of the air bubbles.

This is a very soft, spreadable icing. it crusts over ever so slightly which I strongly prefer. It is completely repairable onsite, just in case your finger winds up where it shouldn't.

   4 pounds powdered sugar
   2 cups Crisco

   1/3 cup powdered milk mixed with enough hot water to make 1 cup

   Add to the milk:

   1/2 tsp. salt
   1/2 tsp. clear vanilla
   1/2 tsp. clear butter flavoring
   1/2 tsp. almond
   1/2 tsp. creme royale or creme bouquet (optional)

   Add 1/2 cup cornstarch and beat well for about 15 minutes.

   This can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in
   the refrigerator unless I am going out of town for a few days and then it can also be frozen. The cornstarch helps
   humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.
 
 

   For Chocolate icing, I just add Hershey's cocoa/any cocoa would work and some
   extra hot water to my buttercream.  If you want a darker brown color, you can also
   add more brown coloring.      Enjoy!

Makes about 48

48 (about) small paper or colored foil candy cup
1/2 c. whipping cream
1 pound plus 6 ounces imported white chocolate (I use Merckens) finely chopped
1 c. finely crushed peppermint candies (about 7 ounces) (Be sure they are finely crushed)
1/2 t. peppermint extract
6 ounces semisweet chocolate, chopped (I use Merchens) and I like milk chocolate better

Divide candy cups between 2 cookie sheets and set aside.  (I use small candy cups that have a foil lining.)

Bring cream to simmer in heavy medium saucepan.  Remove from heat.  Add 1 pound white chocolate, whisk until melted and smooth.  Whisk in candies and peppermint extract.
Working quickly, spoon mixture into pastry bag fitted with medium round tip.(I use a #10 tip)  Pipe mixture into candy cups, filling each 3/4 full.  Wet fingertips and press down on candy mixture to smooth tops.  Refrigerate until set, about 15 minutes.
Place remaining 6 ounces white chocolate in medium metal bowl set over saucepan of simmering water and stir until melted and smooth.  (I melt mine in a small bowl in the microwave.) Remove from over water.  Spoon 1/2 tsp. (generous) melted white chocolate atop each of 24 candy cups  shake cups gently from side to side to smooth tops.  Chill.  These freeze really well.
Place   semisweet or milk chocolate in metal bowl.  Set over saucepan of simmering water and stir until melted and smooth.  (I do mine in a samm bowl in the microwave.)  Spoon 1/2 tsp. (generous) melted semisweet or milk chocolate over remaining candy cups.  Shake cups gently from side to side to smooth tops.  Chill.  These freeze really well.

After they have set up I pipe a small (102) red rosebud on them with a small green leaf.

These sound complicated but they are not.
----
MaryAnn
     Piping Gel Recipe
     Sat Sep 30 06:32:20 2000

     Piping Gel

     2 envelopes (2 Tbsps)Knox gelatin
     2 Tbsps. cold water
     2 cups Karo syrup

     Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become
     clear/dissolved - DO NOT BOIL. Add the syrup and heat thoroughly. Cool and store, refrigerated, for up to 2 months.
     This can be colored and/or flavored as desired.
     I have doubled and tripled this recipe also. I use it to brush on unfrosted cake surfaces prior to placing fondant on cakes when necessary. It
     makes great little champagne 'bubbles' or creates the raindrop effect on roses too.
     Maryann
-------
     angie
Quick-pour fondant
     Sat Sep 30 05:02:57 2000

     6 cups confectioners sugar
     1/2 cup water
     2 tbsp white corn syrup
     1 tsp almond extract

     Combine water and corn syrup. Add to sugar in a saucepan and stir over low heat until well-mixed and heated to 92 degrees, thin enough to be  poured, but thick enough so it won't run off the cake. Stir in extract and coloring, if desired. To cover cake, ice smoothly with buttercream and let  icing crust, or cover with apricot glaze. Place cake on cooling rack with a cookie sheet beneath it. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again. yield: 4 cups, enought ocover a 10 in. round cake. recipe may be doubled or tripled.

Deb T.
     Here's my favorite...
     Thu Sep 28 11:32:21 2000

     Hi Angela,

     Here's my favorite (chocolate icing I think):

     1 lb. powdered sugar
     1 cup butter
     1 cup shortening
     1 1/2 cups Dutch Bakers cocoa (I use Droste)
     1 t. almond extract
     1 t. vanilla extract

     Beat on medium speed, and thin with half and half until desired consistency is achieved.
    Any kind of bakers cocoa will do - sometimes I use different brands when I'm out of Droste - even the cheap brand I get at Costco tastes
     pretty good in this recipe.

Cindy's Traditional pecan/coconut icing for germ choc cake
     Wed Sep 27 16:14:29 2000

     1 can evap milk
     1 1/2 c sugar
     3 egg yolks (well beaten)
     1 stick butter

     cook over med heat for about 12 min or until thickened, stirring constantly.

     add 1 bag coconut
     1 t. vanilla
     1 c chopped pecans

     beat until cool and spread on cake

     This is absolutely delicious! Made it this weekend and decorated with choc buttercream roses!!!
     Enjoy!!!

     Karen S.'s Question about cake science...
     Thu Sep 28 08:48:22 2000

     For those of you who know about the science of cake baking, I have a question. I tried Sylvia Weinstock's chocolate fudge cake last night, and I  really liked the texture, but I don't really like the strong "bittersweet" chocolate taste. THE recipe calls for 11 1/2 ounces of melted unsweetened   chocolate AND 3/4 cup of cocoa powder. I'm wondering if I could substitute some semi-sweet chocolate for all or part of the unsweetened to make it a sweeter chocolate taste. Would that alter the texture at all? I'm not sure what is in semi-sweet besides sugar that might interfere with the cake baking process. Any ideas? I want to be sure I'm not going to come out with a big mess and waste all of the ingredients. THanks!

BKeith's Unsweetened vs. semi-sweet
     Fri Sep 29 12:30:25 2000

     Semisweet chocolate has anywhere from about 52% to 66% cocoa mass, and the rest is sugar. So if you're going to substitute semisweet for unsweetened chocolate, you'll want to reduce the amount of sugar in the recipe. And of course, if you're substituting 1 for 1, you'll obviously get a smaller chocolate burst, because there's less actual chocolate.

     If you want to use semisweet instead of unsweetened in that recipe, I'd suggest reducing the sugar by around 1/2 cup. Alternately, you could
     replace about 1/2 of the cocoa powder with cake flour to reduce the chocolate hit.

     But why oh why would you want to reduce the chocolate hit? ;)

     Julie2
     Re: Question about cake science...
     Thu Sep 28 13:12:31 2000

     According to Rose Levy Beranbaum who wrote the Cake Bible,
     Bittersweet, semisweet and extra bittersweet can be used interchangably. Your results will depend on brand used, each manufacture uses their
     own recipe. She also says that she prefers certain bittersweets over others and that Lindt's Courante can be used in place of bittersweet in all her
     recipes. Don't know if this helps or not.

Julie2's Italian Orange Spice Cake
     Re: ISO 2 Recipes
     Wed Sep 27 17:19:12 2000

     I don't know if it's the exact same thing, but I know many times products are sold under different store labels. Dassant makes an Italian Orange  Dessert Cake Mix. You can see it at http://www.nwsbm.com/sp.htm. They're kind of expensive. Sort of gourmet cake mixes. They have an order  page where you can order them. If that doesn't work for you, here's a scratch recipe that might be close. Hope this helps some.

     Italian Orange Spice Cake

     2 1/2 cups cake flour
     1 cup white sugar
     1 cup brown sugar
     3 eggs
     1 cup nuts
     1 t cloves
     1 t cinnamon
     1 t nutmeg
     1 t salt
     1 t almond extract
     1 t orange extract
     1 t baking powder
     1 t soda
     1 cup oil
     1 1/3 cup milk

     Grease and and flour a 9 x 13" pan. Preheat oven to 350.
     Blend oil and milk. Beat in eggs and beat until well blended.
     Mix the sugars and add the egg mixture. Combine all dry ingredients
     before adding to sugar mixture. Mix well. Last add nuts and liquid
     flavorings. Bake for 25-30 minutes at 350. Do not overbake.

     ORANGE ICING
     1/3 cup butter
     4 cup confectioner's sugar
     1/4 cup orange juice
     1 t vanilla

     Mix together in order given. Spread on cake after it is cool.

Ana's Chocolate Sugar Dough
     Sun Oct 1 07:45:25 2000

     Chocolate Sugar Dough

     Decorations made using this recipe should be used within a week or two
     3 tsp powdered gelatine
     1/4 cup water
     1/4 glucose (corn syrup)
     1 tbs Crisco
     2 1/2 powdered sugar
     1/4 cocoa
     extra cocoa for cocoa bath

     1. Sprinkle the gelatine over the warm water and allow to sit for five minutes.Heat on low in the microwave until just warm.
     2. Add the glucose and Crisco to the mixture and combine.
     3. Place the sugar and cocoa in the bowl of a food processor.Add the gelatine mixture and process until it forms a ball.If it seems too dry,add water one drop at a time.If it seems too wet,add more sugar.If you are not using the dough immediately,ou have some left over,wrap it in a plastic wrap and store in aitight container at room temperature.The sugar dough should lest about two weeks before it becomes unworkable.It tends to get hard even wrapped and covered,so you may want to pop it in the microwave for a few seconds at to soften it a little before shaping.
     4. When rolling out the chocolate sugar dough,use a light dusting of cocoa powdered to keep hands and surfaces from sticking.Form and dry the decorations as per individual instructions.If you would like the decorations to have the shiny apperance of chocolate ,allow them to dry completely then brush lightly with vegetable oil.

Is the correct amount of glucose 1/4 cup? and the correct amount of cocoa 1/4 cup?
Ana...is that 2 1/2 cups powdered sugar or 2 1/2 pounds?
Is 2 1/2 cups.The recipe is from the book Cakes in Bloom by Anna von Marburg

Monica's French Buttercream
     Mon Oct 2 15:49:26 2000

     8 oz. sugar
     2 oz. water
     4 eggs
     4 egg yolks
     1/2 tsp. salt
     1 lb. butter
     1/2 lb. shortening
     Vanilla to flavor

     Dissolve sugar in water and cook to 240. (candy thermometer)
     Place eggs,yolks,and salt in mixer w/ whip attachment.
     Until light & fluffy.
     While whipping, pour hot sugar onto eggs.Pouring it in a steady stream between the whip and the side of bowl.
     Whip (HI) until cool, then whip(LO) in butter & shortening.

     Procedure is similar to a Italian Meringue Buttercream.
     French Buttercream will be yellow, due to egg yolks.
     Italian is white.

Swiss Meringue Buttercream is: egg whites & sugar,whisked, cooked to 140, over a bain marie. Dump into a kitchenaid bowl, whipped on HI.
     Til cool. Then add your butter.

     Italian Meringue is the most stable. Add sweetex for more stability.
     Swiss Meringue is easier to prepare.
     French has egg yolks. Not good in hot weather.Taste richer.

Danielle's italian meringue
     Mon Oct 2 20:51:05 2000

     buttercream begins with whipping egg whites & pouring hot sugar syrup into the whites. if BKeith is reading this, he can give you the lowdown on the difference between Italian Meringue Buttercream and Swiss Meringue Buttercream. re the french buttercream recipe posted above with egg yolks -- i've never that before. i've only seen the French Buttercreams with milk and flour, but then again -- i'm no expert : )
 

Mlbbrand's eggless choc cake
To: Shavkin

Dear Diane,
Regarding the inquiry for an eggless, vegetarian cake.   I have gone through
all my old recipes and the only one I could find was the following one for a
dark fruit cake.  I made it many times in past years so I know that it makes
a good cake.  I always added more fruit and nuts than the  recipe called for,
however.  I am not sure what is meant by 'vegetarian'.  I am sure that
vegetable shortening or oil can be used.

Simmer for 10 minutes:
3 cups seedless raisins
3 cups cut up dates
10 tablespoons shortening
4 cups granulated sugar
4 cups boiling water.
Cool and add:
2 teaspoons soda
2 teaspoons cloves
1 teaspoon salt
all these dry ingredients sifted
4 teaspoons cinnamon and together
6 cups of flour
Add
2 cups chopped nuts
2 cups  candied fruit    (I used cherries and pineapple only)

Bake slowly 300 degrees.   My recipe doesn't day how long and I haven't
baked this for a long time, but I'm sure it can be tested like any other cake.

It's obvious I have used this recipe many times.  The card is in terrible
shape, corners torn off  and very discolored.
I hope this may help.
Love,     Mildred

gmafranks@juno.com's vegan chocolate cake & tofu custard

   I can help. I host a vegan recipe page for The Gentle Barn Foundation
www.gentlebarn.org Go to this page http://www.gentlebarn.org/page17.html
and there I have a vegan chocolate cake & tofu custard that you can use
as filling.

Here is an eggless chocolatethat I have used for years for my family.
I have not used it for large cakes though so I do not know how it would
work for a wedding cake.  I line the pan with parchment or wax paper and
mix the cake in a bowl if I want to remove from pan to frost and
decorate. Billie

Marjorie Flint's WACKY CAKE

1 1/2 cups flour
1 cup sugar
1/3 cup cocoa
1 teaspoon soda
1/2 teaspoon salt
    Sift all ingredients together in pan and plan to bake cake.  Make three
small "wells" in mixture and into one put 1 teaspoon vinegar, 1 teaspoon
vanilla into second, and 1/3 cup Wesson Oil (or your preference of oils)
into the third.  Pour over entire pan one cup cold water and mix all
very thoroughly.  Pop pan into 350 degree oven and bake for 30 to 35
minutes.  Best to leave cake right in pan until ready to serve.  Ice
with your favorite recipe or serve with ice cream, or whipped cream, or
plain, if you'd rather.

White Almond Sour Cream Cake
From Rebecca (KS)

2 boxes white cake mix (I prefer Betty Crocker)
2 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp salt

2 2/3 cups water
1/4 cup vegetable oil
2 tsp real vanilla
2 tsp almond extract
2 cups (16 oz) sour cream
8 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.
 

This recipe makes:
One 14” round and one 6” round or
One 16” round or
One 12” round and one 10” round or
One 12 X 18” sheet cake or
One 12” round and one 8” round and one 6” round
Two 9" squares

Half the recipe makes:
Two 8” rounds or
Two 6” rounds and 6 cupcakes

Double the recipe makes:
one 18" round + one 10" round
all 4 sizes in the Wilton petal pan set

One fourth the recipe makes:
two 5" rounds

For chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites.

For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe

For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

Apple Fruit Cake with Lard (Recipe is Over 100 years Old as it was my Grandmother's)
Carolyn Lawrence - Missouri - bridal1@aol.com

2/3 Cup Lard
1/2 tsp. salt
1 1/2 cup sugar
3 eggs
3/4 cup cold coffee
1 1/2 tsp. soda
2 1/2 cup flour
1 1/2 tsp. cinnamon
1 tsp. cloves
1 1/2 cup raisins
1 1/2 cup chopped apples
1 cup nuts
1/2 cup candied cherries (I use maraschino instead)
1 1/2 cup candied fruits and peels

Soak raisins in little water until plump and drain.
Stir all ingredients together.
Bake in bundt pan which has been greased well.
Bake at 325 degrees for 45 minutes or until it tests done. Enjoy!
Freezes well, too.