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CONVENIENCE CAKES AND MIXES COOKING TABLE (continued)
Cakes 8 Mixes
Cupcakes
4 cupcakes
6 cupcakes
Date Bread Mix
(17 oz.)
Muffins
(13 oz.)
Power
Level
7
7
7
7
Cooking
Time
l%-2 minutes
2-2% minutes
lo-11 minutes
2%3 minutes
1 cup chopped dried apricots
1 cup raisins or dried
currants
1 cup slivered almond
V4 cup candied cherries,
halved
V4 cup candied pineapple
V4
cup flour
V4
cup packed dark brown
sugar
V2
cup shortening
3 eggs
2 tablespoons rum or brandy
2 teaspoons vanilla extract
‘14 teaspoon almond extract
‘12 teaspoon ground nutmeg or
mace
‘12 teaspoon baking powder
l/2
teaspoon salt
Fruitcake
Special Instructions
Prepare as directed on package. Place 2 paper
cupcake liners in each microwavable muffin ring
cup. Fill each cup two-thirds full with batter (about 3
tablespoons). When done, tops will appear moist
and wooden pick inserted near center will come out
clean. Let stand 2 minutes, Remove cupcakes to
rack. Repeat with remaining batter.
Prepare as directed on package. Pour batter into
waxed paper-lined 9x5x3-inch microwavable loaf
dish. Shield corners with foil halfway through
cooking. When done, top will appear moist and
wooden pick inserted near center will come out
clean. Let stand covered with waxed paper on flat
surface 5 minutes. Remove from dish and carefully
peel off waxed paper. Cool on rack.
Prepare as directed on package. Place 2 paper
liners in each microwavable muffin ring cup. Fill
each cup two-thirds full with batter (about 3
tablespoons). When done, tops will appear moist
and wooden pick inserted near center will come out
clean. Let stand 2 minutes. Remove muffins lo
rack. Repeat with remaining batter.
1. Line a 10 to 12-cup microwavable tube dish with paper
towels; set aside.
2. Combine ingredients in a mixing bowl; blend thoroughly.
Pour batter into prepared pan. Cook covered with paper
towel 12 to 13 minutes at Power Level 7 or until cake pulls
away from the sides of the pan. Let stand 15 minutes on a flat
surface before inverting onto a rack to cool. To store, wrap in
foil or plastic wrap and refrigerate no longer than 4 weeks.
Makes 1 cake.