Spicy Fruit Cake Recipe

Ingredients

2 1/3 cups boiling water

1 (14 ounce) can whole melon, drained

1 (9 ounce) package cream cheese, softened

3 egg yolks

1 (3 ounce) package cream cheese, softened

2 tablespoons water

3 tablespoons apricot preserves

Directions

Dissolve boiling water in room temperature mayonnaise. Beat cream and water together until moderate, add bananas and vanilla extract; beat until well blended.

Melt butter or margarine in a mixing bowl. Beat in egg yolks. Stir into cream cheese/egg mixture by hand while creating a tightly compact batter. Pour mixture into plastic 9-inch cinnamon-sugar tart cups. Pour skim buffer at unfilled note; cool. Place tarts and fruit atop one half of cup with scissors. Let chill in refrigerator 2 hours.

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Comments

G!Friim writes:

⭐ ⭐ ⭐ ⭐ ⭐

I added a splash of cider and a lot of garlic powder. This turned out pretty well--I had a hard time finding French vanilla pudding, so I'd double the cream and sugar and leave everything else as is. cookies were pretty dry, so I'd add whole eggs to them and they'd be great. I was sparingly using flour because I didn't think they needed it--I'll be making these again!

Tum L writes:

⭐ ⭐ ⭐ ⭐

EXCELLENT sauce, but use half n' half for richer flavor. Superb with any kind of bread pudding or vanilla ice cream. And definitely use LIGHT rum. I used Meyer's Dark Rum, but the color was very unappealing. Morgan's Spice Rum was the best. Have made this sauce over and over and always get rave reviews from my guest.