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1 cup butter
Cream butter and sugar together; add eggs. Sift flour and spices together. Dissolve soda in hot water and add to mixture alternately with flour and buttermilk. Add apple and cocoa. Distribute evenly in 3 prepared layer cake pans. Bake at 350 degrees, until toothpick tester comes out clean (20-30 minutes). Fill with following filling.
FILLING:
3 cups sugar
Mix sugar, butter, soda and baking powder. Cook to soft-ball stage. Add other ingredients; boil 3 minutes. Cool
2 cups sugar
3 eggs, well beaten
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
2 teaspoons soda
1/2 cup hot water
1 cup buttermilk
1 grated apple
2 tablespoons cocoa
2 cups milk
1/2 cup butter
Soda
1 teaspoon baking powder
1 cup cherries
1 cup coconut
1 orange, grated
1 cup raisins
1 cup nuts
2-1/2 cups flour
Melt 1/4 cup brown sugar in heavy (cast iron) skillet over low heat until clear and medium brown, stirring constantly. Remove from heat; stir in 1/4 cup hot water. Return to heat and continue stirring 2 minutes, or until free of lumps. Stir in remaining water and set aside.
In large bowl, beat butter until softened; add sugar and beat. Add eggs, one at the time, beating well after each. Add flour, baking powder and salt alternately with burnt sugar, beating at low speed after each addition. Divide into 3 prepared cake pans. Bake 25-30 minutes at 350 degrees. Cool completely and frost with Caramel frosting.
CARAMEL FROSTING:
Melt 1/2 cup butter; stir in 1 cup packed brown sugar. Cook and stir until bubbly. Remove from heat and add 1/4 cup milk; beat until smooth. Add 3-1/2 cups powdered sugar and beat until smooth. Frost cake.
3/4 cup butter
2 teaspoons baking powder
1-1/2 cup sugar
1/2 teaspoon salt
3 eggs
1/4 cup packed brown sugar
1 cup water
1/4 cup butter
1 recipe burnt sugar
1 pound light brown sugar
Melt butter in tube pan. Pour over sugars. Add beaten egg yolks. Add flour alternately, beating by hand until quite stiff. Add vanilla and nuts. Beat egg whites until quite stiff; carefully fold into mixture. Pour into prepared tube pan. Bake at 350 degrees about 30 minutes, or until cake tests done. Do not overbake--cake must be moist to be good.
PREPARING BUNDT PAN FOR BAKING:
Spray bundt pan thoroughly with Pam vegetable spray. Sprinkle all surfaces with granulated sugar. Sprinkle also with chopped nuts, if desired. The Pam and sugar will make a nice crust on your cake and it will remove from the pan easily without tearing.
3/4 cup granulated sugar
4 eggs, separated
2 cups self-rising flour
2 cubes butter
2 teaspoons vanilla
3/4 cup chopped nuts
1 box yellow cake mix (not pudding)
Add cake mix to softened butter in medium-sized bowl. Mix by hand, gradually stirring in egg. Press into prepared 13x9x2 inch pan, forming slight crust around pan.
TOPPING:
8 ounces cream cheese
Beat with mixer; pour over crust. Bake at 325 degrees for 40-45 minutes. Cool.
1 cube butter
1 egg, beaten
3 eggs, beaten
1 pound powdered sugar
1 teaspoon vanilla
1-1/4 cups canned cram of coconut
Preheat oven to 350 degrees. Prepare 12 cup bundt pan. Whisk first six ingredients in large bowl to blend. Mix flour, sugar and baking powder. Whisk flour mixture, 1 cup at the time, into coconut mixture (batter will be thick.)
Spoon batter into prepared pan; bake until tester inserted near center comes out clean, about 1 hour and 20 minutes. Cool in pan on rack 15 minutes; turn cake onto rack and cool completely.
ROASTED APRICOTS:
16 apricots, halved and pitted
Preheat oven to 400 degrees.
1 cup flaked coconut
2/3 cup plain yogurt
2/3 cup canola oil
1/2 cup fresh lemon juice
1 Tablespoon grated lemon peel
4 cups flour
2-1/2 cups sugar
2 tablespoons baking powder
Roasted apricots.
Slice cake; serve with apricots and whipped cream.
2/3 cup packed dark brown sugar
1/4 cup water
3 tablespoons sliced almonds
Toss all ingredients in 13x9x2 inch glass baking dish. Bake until sugar melts and apricots are heated through, stirring occasionally, about 20 minutes.
8-10 servings
CAKE:
1 cup softened butter
FILLING:
1 cup sour cream
Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at the time, beating well after each. Sift flour and baking powder together; add alternately with milk. Stir in vanilla. Pour into 2 prepared 9 inch cake pans. Bake 30 minutes, or until cake tests done. Cool on rack 5 minutes; remove from pans and place on rack until cool. Split each layer in half horizontally.
Thoroughly combine sour cream and sugar. Stir in coconut. Spread between layers and on top of cake. Serve immediately. Store leftovers in refrigerator. Serves 10
2 cups sugar
4 large eggs
3-1/4 cups cake flour
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
1 cup sugar
7-ounce package flaked coconut
8 ounces cream cheese
Preheat oven to 300 degrees. Cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, mixing well after each. Add extracts; add flour slowly, mixing well. Pour batter into prepared bundt pan. Bake 1 to 1-1/2 hours, until cake tests done. Cool in pan 10 minutes; invert onto serving platter. Remove cake pan and cool completely. 16 servings
12 ounces butter, softened
3 cups sugar
6 eggs>
1 tablespoon vanilla
1 tablespoon almond extract
3 cups all purpose flour
1 package white cake mix: prepare according to directions and add 2-3 tablespoons creme de menth.
Bake in loaf pan. Let cool.
While still a little warm, spread with 16 ounce can of Hershey's Fudge Ice Cream Topping. Let cool.
'
To 8- or 9-ounce Cool Whip, add 2-3 tablespoons creme de menthe. Spread on cake and refrigerate.
1 cube butter
Melt butter in 9x9x2 inch pan. Sprinkle with layers of graham cracker crumbs, coconut, chocolate chips and nuts. Pour milk over all. Bake at 350 degrees for 30 minutes; cool in pan. Makes 16 squares
I got this (and many other) recipes from my World War II buddy, Crystal Mack, of Ft. Worth, Texas. Crystal is probably the best cook in Texas and a lot of fun, too. She gave me this recipe in 1967.
1 cup graham cracker crumbs
1 cup flaked coconut
1 cup chopped nuts
1 cup chocolate chips
1 can sweetened condensed milk
An historical recipe for a great cake “wrote by Nellie Custis for her grandmama.
Take forty eggs and divide the whites from the yolks and beat them to a froth. Then work four pounds butter to a cream and put the whites of eggs to it, a spoonful at a time, till it is well worked. Then put four pounds of sugar finely powdered into it, in the same manner, then put the yolks of eggs and five pounds of flour and five pounds of fruit. Two hours will bake it. Add to it one-half ounce of mace, one nutmeg, one-half pint of wine and some fresh brandy. --Mrs. Charles Custis Harrison, Philadelphia
I'm sure she meant the last ingredients to be added before the cake was baked! Nellie Custis, I believe, was the granddaughter of Martha Custis Washington. The recipe came from a very old Good Housekeeping Everyday Cook Book, ca 1890's. See how much easier it is for us to bake a cake than it was for them?
3 cups flour
Heat oven to 350 degrees. Prepare two 9x2 inch round cake pans.
Mix flour, baking powder and salt in large bowl. Beat butter at medium speed until light and fluffy. Gradually beat in the sugar until very light and fluffy; beat in the egg yolks just until blended. Do not overbeat.
This recipe is a very old on, and is called 1-2-3-4 because originally people could remember the ingredients by the numbers, without having to write them down. The cake is good by itself, or with the lemon curd. 12 servings
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
1 cup milk
1 cup bottled lemon curd (or your own)
Beat in vanilla. Sift half the flour mixture over butter mixture; lightly stir in. Stir in half of milk; repeat with remaining flour and milk.
Beat egg whites with clean beaters until soft peaks form; stir a little of the beaten whites into the batter to lighten. Gently fold in remaining whites. Divide batter equally between prepared pans.
Bake 20-25 minutes, until top is lightly browned and tests done. Transfer pans to racks to cool. Remove cake from pans after about 10 minutes; cool completely.
Sandwich layers together with lemon curd; dust top with powdered sugar, if desired.
1 cup shortening
Aunt Carrie's recipe had no directions, which is how most recipes were handed down in her day. I haven't make the cake, but I would proceed thus: Cream shortening and sugar until fluffy; add eggs one at a time and beat until blended. Blend in jam. Sift dry ingredients together. Add dry ingredients alternately with buttermilk, beginning and ending with flour.
This recipe came from Carrie Mae Slough Divers Bennett, Basil's great-aunt, who was the sister to his grandmother, Mama Cooper. Aunt Carrie was a wonderful person--loved to travel until she was 80 and her health prevented it, and loved life to its fullest.
1-3/4 cups sugar
1 cup jam
4 eggs
1 cup buttermilk with 1/2 teaspoon soda and 1/4 teaspoon salt
2-1/2 cups flour
1 cup chopped pecans
3 teaspoons baking powder
1 teaspoon each allspice and cinnamon
Stir in pecans.
I would bake it in a bundt pat at 350 degrees and serve plain, but you could also make it in layers and frost it.
1 teaspoon soda
Combine first 5 dry ingredients; add eggs and oil. Stir until moist--do not beat. Stir in vanilla, pineapple with juice, banana and nuts. Spoon into three 9 inch prepared cake pans (or 13x9x2 inch). Bake at 350 degrees for 25-35 minutes. Cool in pans 10 minutes; remove from pans and cool on racks. Frost when cool.
FROSTING:
8 ounces cream cheese
Combine frosting ingredients. Beat until peaks form. Frost Cake.
3 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
1 cup oil
1 can crushed pineapple
1-1/2 teaspoons vanilla
1 cup chopped nuts
2 cups diced banana
1 pound powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans
(one recipe I have also calls for 1 cube butter)
1 package yellow cake mix (without pudding)
Spray bundt pan with Pam; sprinkle nuts in bottom. Combine remaining ingredients and beat 4 minutes at high speed. Pour into pan and bake 45-55 minutes at 350 degrees.
Cool and invert on serving plate.
FROSTING:
1 pound powdered sugar
3/4 cup chopped nuts
4 eggs
1/2 cup oil
1 cup Irish Cream Liqueur (you can make your own with the recipe under Beverages)
1 package instant French vanilla pudding mix.
2/3 cube butter
1/4 cup milk
1/4 teaspoon salt
2 tablespoons Irish Cream Liqueur
Beat all ingredients in bowl until fluffy; frost cake
1 cube butter
Cream shortening and butter; add sugar and beat until smooth. Add beaten egg yolks and beat well. Sift flour and soda together. Mix, alternating with buttermilk. Add vanilla, coconut and nuts. Fold in egg whites last. Bake in 4 layers at 350 degrees for 25 minutes.
CREAM CHEESE FROSTING:
8 ounces cream cheese
Beat all ingredients together until of spreading consistency. Frost cake; sprinkle chopped nuts or arrange pecan halves in a decorative pattern on top of cake.
1/2 cup shortening
2 cups sugar
5 egg yolks, beaten
2 cups flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 small can angel flake coconut
1 cup chopped pecans
5 egg whites, beaten until peaks form
1 pound powdered sugar
1 cup flaked coconut
1 teaspoon vanilla
1 cup chopped nuts (or pecan halves) to sprinkle on top
2 cups sugar
Dream butter and sugar until fluffy; add eggs, one at the time. Mix in vanilla wafer crumbs and milk. Stir in coconut and nuts. Bake in well-prepared tube or bundt pan
at 325 degrees for 1 hour and 15 minutes.
2 cubes butter
6 eggs4 cups (12 ounce package) crushed vanilla wafers
1/2 cup milk
1 cup coconut
1 cup chopped nuts
1-1/2 cups boiling water
Pour boiling water over oatmeal; set aside. Cream butter with sugars until fluffy; add eggs, one at a time. Add vanilla. Sift together the flour, soda, salt and spices. Whip oatmeal and add to butter mixture; add dry ingredients a little at a time. Bake at 350 degrees until cake tests done. I assume this goes into a 13x9x2 inch pan.
ICING:
1 cube butter
Mix ingredients together with enough milk for spreading over cake; spread over cane and return to oven for 15 minutes.
This recipe was among Mama Cooper's recipes. Mama Cooper was Basil's maternal grandmother and we loved her dearly.
1 cup oatmeal
1/2 cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1-1/3 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar
1 cup chopped pecans
1 cup coconut
2 egg yolks
Milk
MIX:
1 pound brown sugar
FOLD IN:
1 cup chopped nuts
Bake in ungreased 13x9x2 inch pan one hour at 300-325 degrees.
4 eggs
1 teaspoon vanilla
1 cup salad oil
2 cups Bisquick biscuit mix
1 cup coconut
1 cube butter
Cream butter and sugar; beat in egg yolks. Sift dry ingredients together and add alternately with milk. Add flavor; fold in whites. Pour into prepared 13x9x2 inch baking pan.
ICING:
1 cup brown sugar
Spread icing on cake batter and bake at 325 degrees until cake tests done.
2 cups brown sugar
4 egg yolks, beaten
2-1/2 cups flour
Pinch of salt
1 teaspoon soda
1 teaspoon baking powder
1 cup buttermilk
1 teaspoon maple flavor
2 egg whites, stiffly beaten
1 cup chopped nuts
2 egg whites, stiffly beaten
1 cup raisins
Combine raisins and brandy in small plastic bag; seal tightly. Let stand at room temperature at least 6 hours. (Can be prepared 1 week ahead.) Drain raisins, reserving brandy.
Position rack in center of oven and preheat to 325 degrees. Butter 8 inch springform pan; line bottom with waxed paper; generously butter paper.
Combine pear and walnuts in food processor fitted with steel knife; process until pear is coarsely chopped and nuts are minced, using about 8 on/off turns. Remove from work bowl.
Process eggs and sugar until fluffy and smooth, stopping once to scrape down sides of bowl, about 1 minute.
FROSTING:
2 cups powdered sugar
With processor's steel knife, mix all ingredients until smooth, stopping once to scrape down bowl--about 30 seconds.
1/4 cup pear brandy (or just plain old brandy!)
1 unpeeled ripe 8 ounce pear, cored and cut into 8 pieces
3/4 cup sugar
1 cup cake flour
1 teaspoon baking powder
3/4 teaspoon allspice
1/4 teaspoon salt
1/2 cup toasted walnuts
2 eggs
3/4 cup butter, room temperature, cut into 8 pieces
1 teaspoon cinnamon
1/2 teaspoon soda
Creamy Pear Frosting
Add butter pieces and mix until smooth, about 2 minutes. Add pear mixture, then add dry ingredients. Top with raisins. Blend, using 3 on/off turns. Don't overdo. Transfer to prepared pan, spreading evenly. Bake until cake tests done, about 55 minutes. Cool on rack 10 minutes. Remove sides of pan; cool completely. Spread with frosting.
5 tablespoon butter, room temperature
2 tablespoons plus 1-1/2 teaspoons brandy
1 tablespoon sour cream
1 teaspoon fresh lemon juice
Pinch of salt
1 cup flour
Sift together the flour and baking powder; mix with fruit and pecans. Beat eggs, sugar and vanilla; pour over flour mixture. Mix. Bake in prepared bundt pan for 30 minutes at 350 degrees, then at 200 degrees for one hour.
1 teaspoon baking powder
4 cups pecans, chopped
1 pound chopped dates
1/2 pound candied cherries
4 slices candied pineapple, chopped
4 eggs
1 cup sugar
1 teaspoon vanilla
1-1/2 cups oil
Beat first three ingredients together in large mixer bowl; add carrots and pineapple. Sift together flour, salt, cinnamon, soda and baking powder; fold into carrot batter. Add vanilla and nuts; fold in well.
I worked with Dorothy O'Carroll in the School of Business at San Diego State University.
4 eggs
2 cups sugar
2 cups grated carrots
1 cup crushed pineapple with juice
2-1/2 cups sifted flour
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon soda
1 teaspoon baking powder
2 teaspoons vanilla
1 cup broken nut meats
Bake at 350 degrees for 1 hour or longer, in prepared 13x9x2 inch pan. You may also use a bundt pan. Frost with icing made of 1 pound powdered sugar and 1/2 cube butter and vanilla to taste.
1/3 cup peanut oil
Heat oven to 350 degrees. Prepare three 9 inch layer cake pans. Mix together oil, sugar and peanut butter. Beat in eggs, one at the time. Mix in cocoa; set aside.
Combine flour and salt and add, alternately with buttermilk, to peanut butter mixture. Stir in vanilla. Sprinkle soda, then vinegar, over top and stir until well-blended. Pour batter into prepared pans; bake 30-35 minutes. Let cool on racks 10 minutes, then remove layers from pans and finish cooling on racks. Cover layers and sides with Icing.
VELVET ICING:
Cream together:
4 cups powdered sugar and 4 tablespoons very strong coffee
Beat until smooth. Frost cake.
1-1/2 cups sugar
1/2 cup creamy peanut butter
2 eggs
2 teaspoons cocoa
2-1/4 cups all purpose flour
1/4-1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon soda
1 tablespoon vinegar
VELVET ICING
1 cup creamy peanut butter and 1/2 cup softened butter
Stir in:
1-1/2 cups flour, divided
Preheat oven to 325 degrees. Sift flour, measure, the sift again. Chop raisins, then mix with nuts and 1/2 cup flour. Mix remaining flour with baking powder and sift again.
Beat egg whites with a pinch of salt until stiff; fold delicately into batter. Butter a deep 10 inch tube pan or 2 large loaf pans. Fill with batter and let stand 10 minutes before putting into oven. Bake 1 hour and 15 minutes; if top is browning too much, cover with foil. 16 servings
TOMATO SOUP CAKE
2 cups cake or 1/34 cups all-purpose flour
Heat oven to 350 degrees. Prepare two 8 inch layer or one 13x9x2inch pan(s). Sift dry ingredients into large bowl; add shortening and 1/2 can soup. Beat at medium speed 2 minutes. Add remaining soup and eggs; beat 2 minutes more, scraping bowl frequently.
Pour into pan(s). Bake 30-35 minutes. Let stand in pan(s) 10 minutes; remove from pan and cool on rack. Frost with Cream Cheese Frosting.
VARIATIONS:
DATENUT: Fold 1-1/2 cups shopped dates and 1 cup chopped walnuts or pecans into batter after mixing. Pour into prepared loaf pan. Bake 1 hour.
NUT OR RAISIN: Fold 1 cup chopped nuts and/or 1 cup raisins into batter. Bake 30-35 minutes.
CREAM CHEESE FROSTING
Blend 3 ounces cream cheese with 1 tablespoon milk. Gradually add 2-1/2 cups sifted powdered sugar; blend well. Mix in 1/2 teaspoon vanilla. If desired, sprinkle frosted cake with maple sugar.
8 ounces golden raisins
16 ounces coarsely chopped pecans
1 teaspoon baking powder
1 cube butter
1 cup plus 2 tablespoons sugar
3 eggs, separated
2 teaspoons nutmeg
1/2 cup bourbon
Pinch of salt
Cream butter and sugar; add egg yolks, one at the time, beating until mixture is smooth and lemon-colored. Soak nutmeg in the bourbon at least 10 minutes, then add alternately with the cup of flour, beating as the batter is blended. Slowly fold in raisin-nut mixture.
Cake should be slightly moist--do not overcook. Let stand in pan 30 minutes before trying to remove it. To unmold, loosen delicately and turn upside down on serving plate.
Slice with serrated knife, as it crumbles easily. This cake keeps well, and cuts better if refrigerated.
1 cup sugar
3 tablespoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup shortenin
g
10-1/2 ounce can condensed tomato soup, undiluted
2 eggs
Cream Cheese Frosting
1-3/4 cups unsifted all purpose flour
Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water; beat at medium speed 2 minutes.
2 cups sugar
3/4 cup cocoa powder
1-1/2 teaspoons soda
1-1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Stir in boiling water (batter will be thin). Pour into prepared pan(s): two 9 inch layer, three 8 inch layer or one 13x9x2 inch.
Bake 30-35 minutes for layer pans or 35-40 minutes for 13x9x2 inch pan, or until cake tests done.
Cool 10 minutes on rack; remove from pan(s) and cool completely. Top with your favorite frosting.
1 cup chocolate chips (6 ounce package)
Melt chocolate chips over hot water; add milk, water and vanilla. Pour into prepared 13x9x2 inch pan lined with foil or waxed paper.
2 tablespoons water
2/3 cup Eagle Brand sweetened condensed milk
1 teaspoon vanilla
1 box cake mix
Nuts
Prepare cake mix according to directions and pour gently over chocolate. Bake according to label.
Invert cake onto serving plate; remove pan. Let stand 10 minutes.
Remove foil or paper and decorate with nuts.
18-ounce box chocolate cake mix with pudding:
FILLING:
1 cup evaporated milk
Combine milk and sugar; add marshmallows and heat until melted.
TOPPING:
1-1/2 cups sugar
Combine sugar, milk and butter; bring to a boil and add chocolate chips. Stir until chips are melted. Stir in almonds and pour over warm cake.
Prepare cake according to package instructions.
Bake in 11-1/2x17-1/2 inch or 12x17 inch pan, per instructions.
1 cup sugar
10 ounce package large marshmallows
14 ounce package flaked coconut
Add coconut and pour over hot cake.
1/2 cup evaporated milk
12 ounce package chocolate chips
1 cube butter
1-1/2 cups toasted almonds, chopped
Sift together in large mixing bowl:
2 cups flour
In a saucepan, mix:
2 cubes butter
Add:
1 teaspoon soda
Mix well and our into 11x16 inch or 13x9x2 inch prepared baking pan. Bake 20-25 minutes at 400 degrees.
**For mocha, eliminate cinnamon and add two tablespoons instant coffee (this is my own idea--not part of the original recipe).
FROSTING:
Begin making frosting about 5 minutes before the cake is done.
Melt together and bring to a boil:
1 cube butter
Remove from heat and add:
1 pound powdered sugar
Beat well with spoon. Spread on cake while the cake and icing are still hot.
This recipe came from Ruby Reeves (wife of W. C.) of Baytown, Texas. We have always called it the Connie Sue Cake because Connie brought the recipe when she came to spend a month with us in 1963. The original name of the cake, I believe, was Texas Sheet Cake.
2 cups sugar
4 tablespoons cocoa
1 cup water.
Bring to a rapid boil; pour over flour and sugar mixture. Stir until well mixed.
1/2 cup buttermilk
2 eggs slightly beaten
1 teaspoon vanilla
1 teaspoon cinnamon**
4 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 cup chopped pecans
1 cup flaked coconut
For mocha frosting, add 1/2 tablespoon instant coffee.
4 eggs
Beat eggs with sugar. Add remaining ingredients; mix well and pour into prepared 13x9x2 inch pan. Bake 30 minutes at 350 degrees.
FROSTING:
1 cube butter
Mix together and spread over marshmallow creme.
2 cups sugar
2 cubes butter
1-1/2 cups flour
1/3 cup cocoa
1 teaspoon vanilla
1 cup chopped pecans
7 ounce bottle of marshmallow creme
While hot, cover with marshmallow creme, then let cool.
6 tablespoons milk
1/3 cup cocoa
1 teaspoon vanilla
1 pound powdered sugar
3/4 cup chopped pecans
STREUSEL:
1 cup packed light brown sugar
CAKE:
1 cube butter, softened
Heat oven to 350 degrees. Prepare 10 inch tube pan, preferably with removable bottom.
STREUSEL:
In medium bowl, stir sugar, flour, nuts and cinnamon to mix. Add butter and stir with a fork or rub into dry mixture with fingers until crumbly.
CAKE:
Beat butter in large bowl at medium speed until fluffy, about 3 minutes. Add sugars, one at a time; beat until blended. Add eggs, one at a time, beating until blended after each.
Spread half of batter in prepared pan; top with half of the streusel. Carefully spoon on remaining batter; spread until smooth and crumble remaining streusel over top; gently press into batter.
2/3 cup flour
3/4 cup finely chopped pecans
1-1/3 teaspoons cinnamon
5 tablespoons plus 1 teaspoon butter, cut up
2 large eggs, room temperature
1/2 cup each light brown and granulated sugar
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon each soda and salt
2-1/4 cups flour
1-1/3 cups reduced fat sour cream
Reduce mixer speed to low and beat in vanilla, baking powder, soda and salt. Beat in half of the flour, then the sour cream. When blended, beat in remaining flour.
Bake 70 minutes, until cake tests don. Place on wire rack in pan and cool completely. Loosen edges with knife; remove from pan.
12 servings
1 yellow or lemon cake mix
FILLING: 1/4 cup sugar mixed with 2 teaspoons cinnamon
Mix cake ingredients as usual. Spray bundt pan with Pam and sprinkle with nuts and granulated sugar. Pour 1/3 of batter over nuts; sprinkle with filling. Continue layering,
ending with batter.
3 ounce vanilla pudding mix (unless cake mix already has pudding)
1 teaspoon vanilla
1/2 cup nuts
3/4 cup salad oil
3/4 cup water
1 teaspoon butter extract
4 eggs
*Use half of filling over first layer of batter and the other half over the second layer of batter.
2-1/4 cups all purpose flour
Preheat oven to 350 degrees. Prepare 13x9x2 inch baking pan. Blend flour, sugars, oil and 1/2 teaspoon cinnamon in large bowl. Transfer 3/4 cup of mixture to medium bowl; stir in walnuts and 1-1/2 teaspoons cinnamon.
3/4 cup sugar
1 cup brown sugar, firmly packed
3/4 cup vegetable oil.
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1-1/4 teaspoons cinnamon
1 egg, beaten to blend
1 cup buttermilk
1 teaspoon soda
1 teaspoon baking powder
Butter
Combine buttermilk, egg, soda and baking powder in a small bowl. Blend into flour mixture until thoroughly incorporated. Spoon batter into prepared pan, spreading evenly.
Sprinkle nut mixture over top; press into batter with back of a spoon. Bake until tester in center comes out clean, about 30 minutes.
Serve warm with butter.
20 ounce can crushed pineapple with juice
Mix all ingredients together; pour into prepared 13x9x2 inch pan and bake at 350 degrees for 45 minutes (35 minutes if you use a glass baking dish).
2 cups all purpose flour
2 cups sugar
2 teaspoons soda
2 eggs
1 cup chopped nuts
2 cups raisins
Mix the fruits, nuts, molasses and wine in large container with a tight cover. Let stand at least overnight.
Sift dry ingredients together. Cream butter; gradually cream in sugar, then beat in eggs, one at the time, beating each in very thoroughly. Combine with fruit and nut mixture, then stir in dry ingredients. Mix all together thoroughly.
I sometimes add more fruit or nuts (or both) than the recipe calls for. The cake is less expensive to make (and almost as good) if you cut down on these ingredients, too. As
is, the recipe makes about 5 pounds of fruit cake. The small ones make great gifts!
I started making fruit cake in 1947. Ronnie and Donnie (age 2-1/2) always slept in the same bed, so while they were taking a nap, I put the cooled cakes on the empty bed.
2 cups flour
Put all ingredients in large bowl; beat at medium speed 1-1/2 minutes. Pour into prepared pan (large loaf or bundt). Bake 35-40 minutes at 350 degrees.
ICING:
Boil first four ingredients 2 minutes; add coconut and vanilla. Spread on cake while cake and icing are very warm.
2 cups sugar
No directions!!!
1/4 cup walnuts (being the nut-lover that I am, I would use 1 cup)
Preheat oven to 350 degrees.
4 ounces candied pineapple
1 pound seeded and quartered dates
2 cups coarsely chopped walnuts (include some black walnuts if available)
4 ounces candied cherries
2 cups coarsely chopped pecans
1/2 cup red wine or brandy
1/2 cup dark molasses
1-1/2 cups brown sugar
2 cups sifted flour
4 eggs
1/2 teaspoon salt
1/4 teaspoon soda
2 teaspoons cinnamon
1 teaspoon (or less) cloves
1 teaspoon mace
Bake in loaf pans (regular or small) lined with aluminum foil at 275 degrees for about 2-1/2 hours--set pan of water on oven floor. Remove from pan to cool, leaving foil on cake. Wrap in plastic wrap and seal when cakes are cool.
If cakes are baked the first week in November, they have plenty of time to age for Christmas. I have kept them this way for two years.
When I realized their nap was longer than usual, I found them sitting in the bed with the cakes and they had already eaten three pounds of cake. My family loves fruitcake!!!
1-1/2 cups sugar
2 scant teaspoons soda
2 eggs
1/4 teaspoon salt
Large can fruit cocktail
1 teaspoon vanilla
3/4 cup sugar
1 cube butter
1/2 cup canned milk
Dash of salt
1/2 teaspoon vanilla
1 cup angel flake coconut.
Basil's aunt, Myrl Cooper Rainey of Paris, Texas, gave me this recipe. Myrl was a great cook.
1 cup butter
2 cups flour
2 cups mashed potatoes
1/2 cup sweet milk
4 eggs, beaten well, separately
1 cup grated chocolate
1 cup walnuts
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
3 large egg whites
1/8 teaspoon cream of tartar
1-1/2 cups sugar (divided use)
1/3 cup butter, softened
1-1/2 cups mashed potatoes (you could use instant mashed potatoes)
1 whole egg
2 cups flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
Powdered sugar for garnish, optional
Spray a bundt pan with nonstick cooking spray and set aside.
Place the walnuts on a baking tray and place in preheated oven for 6-8 minutes, or until golden brown.
Watch them carefully, as they burn easily.
Place egg whites and cream of tartar in mixer bowl and beat until soft peaks form.
Add 1/4 cup of the sugar, 1 tablespoon at a time, beating well after each addition. Set aside.
In another bowl, combine softened butter and 1-1/4 cups sugar and beat well.
Add the mashed potatoes and whole egg; beat well. Set aside.
Combine flour, cocoa, baking powder, spices and salt in a bowl; mix well.
Add flour mixture to potato mixture alternately with the milk and vanilla.
Fold in 1/3 of beaten egg whites.
Add nuts and chocolate chips; fold them in along with remainder of beaten egg whites. Spoon mixture into prepared pan and bake45 minutes, until cake tests done.
Cool 10 minutes in pan; turn onto rack to cool completely. Dust with powdered sugar, if you desire.
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