ADVERTISEMENT
- Real Recipes from Real People -

ISO: UNBAKED FRUITCAKE

Misc.
I HAD A RECIPE FOR A UNBAKED FRUITCAKE AND HAVE LOST IT AND WONDER IF ANYONE HAS THE RECIPE. I REMEMBER THAT IT USED EITHER GRAHAM CRACKER CRUMBDS OR VANILLA WAFERS AS THE BASE TO KEEP EVERYTHING TOGETHER. IT WAS DELICIOUS BUT THRU THE YEARS IT HAS DISAPPEARED. THANKS EVERYONE
MsgID: 213785
Shared by: MAE FROM LOUISVILLE, KY
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  MAE FROM LOUISVILLE, KY
2
  (Repost) by KellyWA
3
  Kathy, SC
ADVERTISEMENT
Random Recipes
  • New York Deli Creamy Cole Slaw
  • John this is not form the crab house but this one is real good. NEW YORK DELI CREAMY COLE SLAW 5 lbs shredded cabbage 6 thinly sliced scallion (white & green) 2 1/2 cups mayonnaise 1 cup sugar 1/2 cup rice wine vineg...
  • Noodle Stir-Fry with Tuna
  • NOODLE STIR-FRY Source: Nick Nairn from Ready Steady Cook 110g/4oz medium egg noodles drizzle of olive oil 1/2 red onion, peeled and sliced 1/4 corn cob, sweetcorn kernels removed 1/4 green pepper, sliced 1 garlic c...
  • Silky Pumpkin Pie (baked in a crust or a custard cups)
  • SILKY PUMPKIN PIE 1 refrigerated pie crust (single crust) For the Filling: 1 (15-ounce) can solid-pack pumpkin puree (not pie filling) 1/2 teaspoon salt 1 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspo...
  • Savory Sausage and Mushroom Stuffing
  • SAVORY SAUSAGE AND MUSHROOM STUFFING "You have to look awfully hard to find someone who doesn't love sausage-stuffed mushroom caps...or this stuffing for turkey or stuffed vegetables, especially eggplant or mushroom c...
  • Maple Pomegranate Glaze (blender or food processor)
  • MAPLE POMEGRANATE GLAZE 1/2 cup maple syrup 1/4 cup pomegranate molasses (available at Greek or Middle Eastern grocery stores) 1/3 cup light olive oil Combine the maple syrup, pomegranate molasses and olive oil in a ...
ADVERTISEMENT
  • Lighter-Than-Air-Rolls (Overnight Yeast Rolls)
  • LIGHTER-THAN-AIR-ROLLS (Dough is refrigerated for at least 8 hours OR overnight) (Feathery texture and delicate taste) 2 (1/4-ounce) envelopes active dry yeast 1 cup warm water (105 - 115 degrees) 1 cup shortening ...
  • Zucchini Soup (blender and microwave)
  • ZUCCHINI SOUP 3 cups fresh zucchini, peeled and diced (make a triple batch and freeze when zucchini is in season) 1 1/3 cups water 2/3 cup chicken broth 1/4 cup onion, chopped 2 slices bacon, cooked, drained and crumb...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: UNBAKED FRUITCAKE
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!