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Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
In a saucepan, combine the water, butter, sugar, nutmeg, mixed spice and fruit. Stir over medium heat until the butter is melted and sugar is dissolved. Bring mixture to a boil, then simmer for 3 minutes. Remove from heat and cool slightly until lukewarm. Stir in baking soda.
Sift flour into a large bowl and make a well in the center. Pour the fruit mixture into the flour, and mix together until blended.
Pour batter into prepared pan, smoothing surface with the back of a spoon. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 5 minutes, then turn out onto wire rack and cool completely.
Eggless Fruit Cake is ready to serve.
Prep Time:1 Day 9 Hrs 40 Min
Cook Time:5 Days 6 Hrs 18 Min
Ready In:6 Days 15 Hrs 58 Min
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch round cake pan.
Combine the egg whites and water in a large glass or metal bowl. Whip the egg whites to soft peaks in a large bowl. Continue to whip, while gradually adding sugar until egg whites can stand in stiff peaks. Continue to whip on medium speed while adding one egg yolk at a time. Combine the flour and baking powder; fold gently into the batter. Pour the batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Stir the cornstarch with the water in a small bowl to dissolve and set aside. In a medium saucepan, beat together the sweetened condensed milk and the egg yolks. Bring the mixture to a boil over medium-high heat, stirring constantly. Stir in the cornstarch mixture. When the filling thickens, remove from heat and set aside to cool.
Mix together the strawberries, peaches, and blueberries in a medium bowl. Using a thread or a bread knife, slice the cooled cake in half horizontally. Spread the mixed fruit across the bottom half of the cake, pour any fruit juice over the berries to moisten the cake. Spread the cream filling over the top of the fruit. Top with the other half of the cake. Frost the cake with whipped cream or your favorite white frosting.
Fresh Fruit Cake is ready to serve.
Prep Time:40 Min
Cook Time:30 Min
Ready In:1 Hr 40 Min
Open all pineapple and oranges first, drain into small bowl and save juice. If using banana and apple, cut into bite-sized pieces and soak in pineapple/orange juice, set aside. Open other fruits and drain juice, saving for something else, Put them in a large bowl then drain apple/ bananas and add to fruit. Chill and serve. Sometimes I add chopped nuts and serve Cool Whip on the side. Mix small amount of juice back in to desired moistness.
1 (15.25 ounce) can unsweetened fruit cocktail, drained
1 (11 ounce) can mandarin oranges in light syrup, drained
1 cup reduced-fat whipped topping
How to make Pistachio Fruit Salad
Drain pineapple, reserving juice. In a bowl, whisk together reserved juice and pudding mix for 2 minutes (mixture will be thick). Stir in the pineapple, fruit cocktail and mandarin oranges. Fold in whipped topping. Cover and refrigerate until serving.
Combine yogurt, honey and spices in small bowl. Combine remaining ingredients in large serving bowl. Pour dressing over fruit mixture and toss lightly. Cover and chill 2 to 4 hours. Toss before serving.