Recently I mentioned that I would love more dump cake recipes and more fruit cake recipes. I recently received what sound like 3 very good ones from Patricia Henderson, and I am wasting no time in getting them passed on to you. I think all three would make good holiday recipes, and Patty says she often makes them and takes them to events of various kinds. That is just one more reason why I like making cakes in 9 x 13-inch pans! They travel so very well. So Patricia has blazed the trail for the rest of you to follow! I’d love to hear from you too. You cannot imagine how excited I get when I get a new recipe from somebody!

I guess one of the earliest memories I have of making fruitcakes was when I was staying with Stella and Archie Vance. Every year about this time Stella would start her Christmas baking, and she turned out some mighty fine things from her little kitchen. She’d make those beautiful fruitcakes which looked like they had been studded with precious gems because of all the colorful fruit. When they were ready she would lovingly wrap and store each one and give them time to “cure.” Then at the right time out they would come—coveted gifts, for everyone loved Stella’s cakes. It was there, too, that I fell in love with the Lady Baltimore Cake, which remains a favorite to this day. Stella also made a deliciously moist banana cake with a wonderful penuche icing. Another nice fruit cake memory I have is one holiday season I paid a visit to Maybelle Uzefovich. I her own hospitable way she brought out a refreshment of fruitcake and eggnog, and it was just perfect. If you never had the opportunity to meet Maybelle and “The General.” you missed a treat.

Edena Morgan Neill introduced me to another exceptional “fruit cake” which is quite different from the typical ones. The recipe had been hand-carried from Scotland when her Morgan and McKinley ancestors came to settle in Glasgow, now Morgantown, Tennessee! It, too, is one of my favorites—not only because it is delicious but because I loved Edena and the story behind this old recipe. If you make it, I guarantee you will treasure it too.

Peach Crunch Cake from Patricia Henderson

1 (29 oz.) can peach slices in light syrup

1 pkg. yellow cake mix

1/4 tsp. ground cinnamon

1/2 cup brown sugar, packed

1 stick butter

1 cup pecans

Preheat oven to 350°. Spray a 9x13 baking pan with nonstick cooking spray. Spread the peaches into the prepared pan. (I cut each peach into three pieces). Top with cake mix, spreading evenly. Sprinkle with cinnamon. Top with butter in a single layer, covering as much as possible. Sprinkle with brown sugar and pecans Bake 40 to 50 minutes or until toothpick comes out clean. Cool for at least 15 minutes before serving. (Patricia’s Note: I used sugar-free yellow cake mix and Splenda Brown Sugar blend at it was just as good as the regular cake mix and brown sugar.)

Tropical Dump Cake from Patricia Henderson

1 (20 oz.) can crushed pineapple, undrained

1 (15 oz.) can sliced peaches, undrained

1 pkg. yellow cake mix

1 stick butter

1 cup packed brown sugar

1/2 cup flaked coconut

1/2 cup chopped pecans

Preheat oven to 350°. Spray a 9 x 13 pan with nonstick cooking spray. Spread pineapple and peaches in the prepared pan. Top with cake mix, spreading evenly. Top with butter in a single layer, covering the cake and mix well. Sprinkle with the brown sugar, coconut, and pecans. Bake 40 to 45 minutes or until tooth pick inserted into the center of cake comes out clean. Cool before serving.

Mystery Fruit Cake from Patricia Henderson

Patricia’s Note: My mom started make this in the 1960s. It is very good and will freeze well. This frosting can still be found in the Piggly Wiggly in Spring City!

1 box Duncan Hines spice cake mix

1 large carton candied red cherries

1 large carton candied green cherries

1 small carton mixed fruit or pineapple

1 bag chopped dates

2 cups pecans

1 box Betty Crocker Fluffy White Frosting Mix (or you could make 7-minute frosting)

Mix up the cake mix and bake it according to box directions. Cut cherries in half. Mix in very large bowl with dates, nuts, and mixed fruit. Crumble cooled cake into bowl and mix well. Make frosting according to box directions. Pour over the mixture of cake, nuts, fruit, etc. Put into aluminum loaf pans. I use the small ones so I can give them out for Christmas. Freeze or refrigerate.

Old Fashioned No-bake Fruit Cake

1 (16 oz/) pkg. miniature marshmallows

1 lb. candied cherries

1 lb. pecan pieces

1 lb. walnut pieces

1 (16 oz.) pkg. flaked coconut

8 oz. finely crushed graham crackers

8 oz. finely crushed vanilla wafers

8 oz. raisins

1 can sweetened condensed milk

Combine all except milk. Mix well. Add milk. Mix well. Press with hands into wax paper-lined pans. Chill, then cut into small pieces.

Crushed Pineapple Fruitcake

3/4 cup butter

1 cup granulated sugar

2 eggs

2 cups all-purpose flour

2 tsp. baking powder

1 tsp. salt

1 tsp. almond extract

3 cups golden raisins

1/2 cup red glace cherries

1 cup mixed peel

1 (15 oz.) can crushed pineapple with juice

Line an angel food pan with parchment paper, and brush with melted butter. Cream butter or margarine, and then beat in sugar. Beat in eggs, one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder and salt. Stir in raisins, cherries, pineapple and mixed peel. Allow mixture to sit overnight in a covered bowl. Bake at 300° for two and one-half hours with a pan of hot water placed on the lowest rack of oven during baking. Brush warm cake with some melted butter. Yields one tube cake.

Fruit Cake from Glasgow, Scotland

Richard’s Note: This recipe belonged to the family of Marion McKinley Morgan who brought it from Glasgow late 1800s.

2 (15 oz.) pkgs. dried raisins

2 cups sugar

4 cups flour

1 cup butter

6 egg yolks (the whites will be added last)

1/2 cup whiskey

1/2 cup molasses

1 heaping tsp. baking powder

1 tsp. all spice

1 tsp. ground cloves

2 tsp. cinnamon

Cream the butter and sugar. Add the yolks and then the molasses and the whiskey. Use some of the flour to coat the fruit and the nuts so they won’t sink to the bottom. Add the rest of the flour. Add beaten egg whites. Bake at 250° until cake is done. Don’t bake too long. Try with a toothpick. (Note: To enhance the taste, periodically drizzle a little whiskey over the cake. This cake keeps very well in an airtight container.)

Banana Fruit Cake

3 & 1/2 cups sifted flour

4 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

2 tsp. cinnamon

2 tsp. ginger

1 tsp. nutmeg

1 & 1/3 cups shortening

1 & 1/3 cups granulated sugar

4 eggs, beaten

2 cups mashed ripe banana

1 & 1/2 cups chopped nuts

1 cup raisins

4 cups diced candied fruits

Sift dry ingredients. Cream shortening. Gradually blend in sugar. Beat in eggs. Add flour mixture alternately with banana. Mix raisins, nuts and candied fruits into batter. Turn into two well greased and floured 9-inch loaf pans. Bake at 300° for two hours or until done.

Fruit Cake Cookies

1 & 1/2 cups golden raisins

1/4 cup diced citron

1/2 lb. chopped candied cherries

1/4 cup rum

1/2 cup butter, softened

1/2 cup brown sugar

2 eggs

1 & 1/2 cups all-purpose flour

1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp nutmeg

1/8 tsp. salt

1/2 lb. pecan pieces

Powdered sugar

Put raisins, citron and cherries in a bowl. Pour on the rum and let stand for one hour. Cream butter. Add sugar and eggs and beat until fluffy. Sift flour with baking soda, spices, and salt. Add to the butter mixture and blend well. Add nuts and the rum soaked fruit. Cover and refrigerate overnight. In the morning, preheat oven to 325°. Grease cookie sheets. Form batter into balls the size of walnuts. Bake on cookies sheets for 10 to 12 minutes. Cool on racks. Sprinkle with powdered sugar and place in paper candy cups.

Ever-so-easy Fruit Cake

2 & 1/2 cups flour, unsifted

1 tsp. baking soda

2 eggs large, slightly beaten

1 (27 oz.) jar mincemeat prepared

1 (14 oz.) can sweetened condensed milk

2 (1 lb.) cups mixed candied fruit

1 cup nuts, coarsely chopped

Preheat oven to 300°. Grease six mini loaf pans and four 6x3x2 foil loaf pans. In a medium bowl, stir together flour and baking soda; set aside. In a large bowl, combine eggs, mincemeat, condensed milk, candied fruit, and nuts. Stir in dry ingredients until moistened. Fill each pan two-thirds full. Place on baking sheet. Bake 35 to 40 minutes until a wooden pick inserted near center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans and cool completely. Wrap in plastic wrap, then foil. (Note: To substitute condensed mincemeat for prepared, crumble two, 9-ounce packages of condensed mincemeat into small saucepan. Add one and one-half cups water. Bring to a boil and boil rapidly one minute. Cool. Proceed as above.)

Corn Flack Fruitcake

3 eggs

1 cup mixed candied fruit

1 cup coarsely chopped nuts

1 tsp. baking soda

1 (14 oz.) can sweetened condensed milk

1 (28 oz.) jar mincemeat (2 & 1/3 cups)

2 cups corn flake crumbs

Butter a 9-inch tube pan. Line it with waxed paper. Butter again. In a large mixing bowl, beat eggs until foamy. Add milk, mincemeat, fruit and nuts; mix well. Mix baking soda with corn flake crumbs, add to fruit mixture. Blend well. Pour batter into prepared pan, spreading it evenly. Bake in slow oven, 300°, one hour and 50 minutes.