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Million Dollar Cake

----- Original Message ----- 
From: "faye" 
To: phaedrus
Sent: Wednesday, November 19, 2003 3:26 AM
Subject: cake recipe

> hello,  would you possably have an old cake recipe called " million dollar
cake " if so could you please e-mail it to me? isure would appreciate it thank you.
> Faye 

Hello Faye,

See below.


Million  Dollar  Cake

 Ingredients :
 Yellow cake mix
 8 oz. cream cheese, softened
 1 pkg. instant vanilla pudding
 2 c. milk
 2 lg. cans crushed pineapple, well drained
 8 oz. Cool Whip

 Preparation :
   Make cake mix per directions.  Bake in 9 x 13 pan.  Cool.  Beat
 cream cheese, add pudding mix and slowly add 2 cups milk, beating
 well.  Spread on top of cake.  Drain 2 large cans of crushed
 pineapple, place on top of pudding mixture.  Spread 8 ounce carton
 of Cool Whip on top.  Make the day before serving and store
 overnight in the refrigerator.
 Million  Dollar  Cake

 Ingredients :
 1 can sweetened condensed milk
 1 (20 oz.) can crushed pineapple, drained
 3 tbsp. lemon juice
 1 lg. carton whipped topping
 1 graham cracker crust

 Preparation :
    Mix milk, pineapple, lemon juice and add whipped topping.  Put in
 baked crust. Refrigerate.
 Million  Dollar  Cake

 Ingredients :
 1/2 yellow or white cake mix
 2 c. milk
 1 lg. can crushed pineapple (20 oz.)
 1 lg. vanilla instant pudding
 8 oz. cream cheese
 1 med. Cool Whip
 Coconuts, nuts, or slivered almonds

 Preparation :
   Bake 1/2 cake mix in 13x9 inch pan. Cool.  Prepare pudding with 1
 1/2 cups milk.  Beat cream cheese with 1/2 cup milk.  Mix together
 until creamy and spread on cake.  Drain pineapple, spread on pudding
 mixture.  Spread Cool Whip on top.  Top with coconut or nuts.
 Million  Dollar  Cake

 Ingredients :
 1 white cake mix, prepare as directed and bake
 1 pkg. coconut
 1 tub Cool Whip
 1 pkg. vanilla instant pudding
 2 cans crushed pineapple

 Preparation :
    On cooled cake spread prepared pudding.  Layer with pineapple.
 Cover with Cool Whip.
 Million  Dollar  Cake

 Ingredients :
 1 pkg. moist yellow cake mix
 1 (8 oz.) pkg. cream cheese soft
 1 (8 oz.) crushed pineapple, drained
 1 pkg. instant vanilla pudding
 1 lg. Cool Whip
 Coconut and nuts

 Preparation :
    Bake cake and cool.  Spread with mixture of cream cheese and
 pudding, then sprinkle crushed pineapple on top.  Cover with Cool
 Whip.  Sprinkle coconut and chopped nuts.

Black Walnut Cake & Icing

----- Original Message ----- 
From: "Carole"
To: phaedrus
Sent: Tuesday, November 18, 2003 11:18 AM

> Do you have a recipe for black walnut cake icing that is cooked?  My home
economics teacher gave me this recipe more thatn 40 years ago and I can't
find it anywhere.  Thanks Carole 
> Carole 

Hello Carol,

See below.


Black  Walnut  Pound  Cake  &  Icing

 Ingredients :
 6 eggs
 3 c. plain flour
 2 tsp. baking powder
 3 c. sugar (2 brown, 1 white)
 1 c. milk
 2 sticks margarine or butter
 1 can black walnuts
 2 tsp. black walnut flavoring
 1/2 c. Crisco
 1 tsp. vanilla flavoring

 1/2 c. butter or margarine
 1 c. brown sugar
 1/4 c. milk
 1/2 tsp. black walnut flavoring
 2 c. powdered sugar (or more if

 Preparation :
     Mix shortening, margarine and sugar.  Add eggs, one at a time
 and beat after each.  Add milk alternately with flour and baking
 powder.  Add flavoring, stir in nuts.  Pour into greased and floured
 tube pan. Bake at 350 degrees for 1 hour and 20 minutes or until
 done.  ICING:  Melt butter over low heat, add brown sugar, stirring
 constantly, for 2 minutes.  Add milk and stir until it comes to a
 boil.  Set aside to cool.  Add sugar and flavoring.  Ice cool cake.

No Bake Fruit Cake

----- Original Message ----- 
From: "Jane" 
To: phaedrus
Sent: Monday, November 17, 2003 4:38 PM
Subject: No Bake Refrigerator Fruit Cake

> I am searching for the recipe my mother used  in the 1960's at Christmas
> time. It is a no bake fruit cake that was made as follows, as I
> remember:
> Baked a white cake. Cooled it and tore it apart in a large bowl. Mixed
> in the candied fruits. The binder of this was Betty Crocker's Fluffy
> White Frosting dry mix that was made with boiling water. The frosting
> was mixed in with the cake and fruit and nut mixture. It was then patted
> into foil lined loaf pans and we decorated the tops with candied cherry
> halves and pecan halves. It was stored in the refrigerator and sliced
> thin and served cold.
> I hope you can uncover the missing recipe!
> Thanks so much,
> Jane 

Hello Jane,

See below.


Refrigerator  Fruit  Cake

 Ingredients : 
 1 pkg. yellow cake mix
 1 pkg. fluffy white frosting mix
 4 c. candied mixed fruit
 1/2 c. whole red candied cherries
 1/2 c. whole green candied cherries
 1 1/2 c. seedless raisins
 1 c. pitted dates, cut up
 1 lb. pecan halves

 Preparation : 
    Make cake according to package directions but bake 5 minutes
 longer than directed on the box.  When cool, allow to air out for an
 hour or two. Crumble cake into a large mixing bowl, add the fruits
 and nuts and toss until well mixed.  Make the frosting mix according
 to directions and blend thoroughly with the cake mixture.  It's a
 sticky job but there's no substitute for your fingers here.  Line
 two loaf tins (9x5x3) with foil.  Smooth out all the wrinkles you
 can.  Scoop a 2 inch layer of the mixture in each pan and pack
 solid.  Cover with foil and refrigerate 24 hours.  Unmold and test. 
 If too moist, store uncovered for another 24 hours in the
 refrigerator.  When desired consistency is reached, wrap in foil and
 keep in refrigerator until needed.  
 Refrigerator  Fruit  Cake

 Ingredients : 
 1 pkg. Duncan Hines spice cake mix
 4 c. candied mixed fruit
 1/2 c. each whole red and green candied cherries
 1 1/2 c. of seedless raisins
 1 c. dates (6 1/2 oz. pkg.)
 4 1/4 c. pecan halves (1 lb.)
 1 pkg. fluffy white Pillsbury frosting mix

 Preparation : 
   Make cake as directed on package and cool.  Crumble cake into
 large bowl.  Add fruits, nuts and frosting prepared according to
 directions.  Toss together until mixture is damp and blended.  Pack
 tightly into foil lined 10 inch tube or loaf pan.  Pat down until
 smooth.  Cover with foil and chill in refrigerator at least 24
 hours.  Cake improves if stored longer.  Makes 6 1/2 pounds.  
 Mix  And  Make  Fruit  Cake

 Ingredients : 
 1 (1 lb. 2 1/2 oz.) pkg. yellow cake mix
 1/2 c. (1/4 lb.) candied pineapple
 1/2 c. (1/4 lb.) red candied cherries
 1 1/2 c. (1/2 lb.) raisins
 1 (6 1/2 oz.) pkg. fluffy white frosting mix
 4 c. (2 lbs.) mixed candied fruit
 1/2 c. (1/4 lb.) dates, pitted and quartered
 1/2 c. (1/4 lb.) green candied cherries
 4 1/4 c. (1 lb.) pecan halves

 Preparation : 
    Prepare cake mix as directed on package.  Bake it, then let cool.
  Prepare 6 (6 x 3 1/2 x 2 inch) foil loaf pans, two (9x5x3 inch)
 loaf pans or one (10x4 inch) tube pan by lining with foil; allow
 extra foil to fold over tops when cakes are refrigerated or frozen. 
 Crumble cooled cake into a large bowl; add fruits and nuts and mix. 
 Prepare frosting mix as directed on package.  Blend it into fruits
 and cake; mix with hands or stir until crumbs are well moistened. 
 Distribute fruits and nuts evenly.  Pack cake mixture into ready
 pans.  Smooth tops with buttered fingers. Cover with foil flaps. 
 Refrigerate until needed, or package for freezing.  Cake must set a
 minimum of 24 hours.  Lift out cake form pans by means of the foil
 linings.  Serve cake chilled. Slice with sharp knife.  Makes 6 cakes
 approximately 1 pound each or two 3 1/4 pound cakes or one (6 1/2
 pound) cake. 
 Christmas  Fruit  Cake  (Unbaked)

 Ingredients : 
 2 boxes honey spice cake mix1 lb. green cherries
 1 lb. red cherries
 1 lb. candied pineapple red and green
 1 lb. raisins
 1 lb. citrus fruit
 1 lb. pecans
 1 lb. black walnuts
 2 lb. English walnuts
 2 boxes fluffy white frosting

 Preparation : 
    Bake as per instructions, set aside to cool.  Crumble and add: 
 Mix all ingredients together, press into tube pan and refrigerate as
 long as it lasts.  Buy extra pineapple for decorating the top of

Radiant Mix Fruit Cake

----- Original Message ----- 
From: "janet" 
To: phaedrus
Sent: Monday, November 17, 2003 8:40 PM
Subject: Fruitcake

Hi -

My name is Janet

I just discovered your website and I hope you can help me. As a little girl
some 60+ years ago my Mother made a fruitcake to die for.  It was made from
"Radiant Mix" brand fruit which came in a cardboard tray covered with
cellophane.  The recipe was on the side or bottom of the box.  She would
make it in an angelfood cake pan and it weighed about 10 lbs.  She may have
doubled or trippled it - I don't know.  She would wrap it in a "whiskey
soaked towel to help keep it moist and send it to my uncle in the service
overseas and he would share it (sparingly) with his buddies.  A little of
this fruitcake went a long way.  My Mother is gone now and   the piece of
cardboard with the recipe on it is as well.  I would love to make this cake
for my children and grandchildren.  I hope you can help.  Thanks loads for


Hello Janet,

I could only find two recipes that mentioned radiant mix. See below.



1 lb. Radiant Mix (fruitcake mix)
1 lb. seedless raisins
1 lb. seedless dates
2 c. Walnuts
1 c. Pecans
1/2 c. Molasses (I use dark)
1/4 c. sherry (or alcohol of your choosing) 
6 eggs
1 c. butter
1 1/4 c. brown sugar (I use dark)
2 c. Flour
1/4 tsp. Baking soda
1/4 tsp. Salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. mace

Pre-heat oven to 275 In a large bowl, combine the fruit, nuts, molasses, and
wine. Set aside. In aother LARGER bowl, cream the butter and sugar. Beat in
the eggs one at a time. Slowly add the fruit and nut mix to the butter,
sugar & egg mixture. Last, add the dry ingredients. Pour into a greased, wax
paper lined Turk's head pan. (Tube pan). Bake at 275 for 2 1/2 hrs. Allow 1
hour to cool before removing from pan.
Grandma's Fruit Cake


2 C flour
3/4 C sugar
1/2 C butter
4 eggs
1 tsp nutmeg
1/2 C chpd almonds
1/4 tsp salt
wine glass brandy
l# pkg radiant mix fruit
l tsp grated lemon rind,
1 Tbs lemon juice
lC seedless raisins,
lC currants
l tsp baking powder
1/2 tsp allspice

Beat butter and sugar until creamy. Beat eggs well and add alternately with
other ingredients.

Put batter in pint or qt aluminum foil loaf pans, do not flatten. If you use
regular bread loaf pans, line w/paper

Bake in slow oven 250 degrees for 2 hrs.

Place pan containing 2C water on bottom shelf while baking

Cooked Vanilla Frosting

----- Original Message ----- 
From: "Andrea"
To: phaedrus
Sent: Tuesday, November 18, 2003 4:04 PM
Subject: Frosting

I am looking for a vanilla frosting that was cooked on the stove with
flour sort of like gravy and then used to decorate cakes.

It's not near as sweet as the traditional frosting made with
confectioners sugar and/or shortening. Lost the recipe in a house fire
and would love to be able to get it again.



Hi Andrea,

See below.


Vanilla  Cream  Frosting

 Ingredients : 
 1 tsp. vanilla
 1/2 c. milk
 2 tbsp. flour
 1/2 c. butter, softened
 1/2 c. granulated sugar

 Preparation : 
    In small saucepan on low heat cook milk and flour until
 thickened.  Set aside, let cool.  In mixing bowl add vanilla, sugar
 and butter (not melted but room temperature).  Add thickened cooked
 milk and flour.  Mix high speed until creamy.
 Rich  Vanilla  Frosting

 Ingredients : 
 1 c. milk
 1/3 c. flour
 1 c. sugar
 1 c. butter
 1 tsp. vanilla

 Preparation : 
    Cook milk and flour until thick.  Cool.  Cream butter with
 vanilla and sugar. Mix in milk.  Beat until the consistency of
 whipped cream.  Spread on cooled cake.
 Fluffy  Vanilla  Frosting

 Ingredients : 
 4 tbsp. flour
 3/4 c. water
 3/4 c. margarine
 3/4 c. sugar
 1/4 tsp. salt
 1 1/2 tsp. vanilla

 Preparation : 
    Combine flour and water.  Cook until mixture forms a thick paste.
 Cool.  Beat other ingredients together until very light in color. 
 Add to cooled mixture and beat until light and fluffy.  Chill 30
 minutes before spreading.  Makes enough for 2 (9") layer cakes or 2
 dozen cupcakes. 
 Vanilla  Cream  Frosting

 Ingredients : 
 1 tsp. vanilla
 1/2 c. milk
 2 tbsp. flour
 1/2 c. butter, softened
 1/2 c. granulated sugar

 Preparation : 
    In small saucepan on low heat cook milk and flour until
 thickened.  Set aside, let cool.  In mixing bowl add vanilla, sugar
 and butter (not melted but room temperature).  Add thickened cooked
 milk and flour.  Mix high speed until creamy. 


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