Category: Squares / Cakes

Yield

1 cake

Ingredients

• 1 pkg lemon cake mix
• 1 pkg. vanilla or lemon instant pudding mix
• 4 eggs
• 1 cup water
• 1/3 cup oil

Directions

1. Combine all ingredients. Bake in 350º oven for 50 to 60 minutes
2. Glaze: ¼ cup lemon juice, ¼ cup water, ½ cup butter, 1 cup sugar. Boil for 3 minutes. Pour over cake. Remove from pan before completely cooled.

Ingredients

• 1 cup softened butter
• 1 1/2 cups of sugar
• 3 eggs separated
• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup sour cream
• grated rind of 1 orange
• 1 cup chopped nuts
• 1/4 cup orange juice
• 1/3 cup grand marnier
• 2 tbsp slivered blanched almonds

Directions

1. Cream butter and 1 cup sugar until light and fluffy. Beat in egg yolks. Add sifted dry ingredients alternately with sour cream, beating until smooth. Stir in rind and chopped nuts. Fold in stiffly beaten egg whites. Pour into buttered 9 inch tube pan and bake in moderate (350 degree) oven for 50 minutes
2. Mix 1/2 cup sugar, orange juice and grand marnier and spoon over hot cake in pan. Decorate top with almonds. Cool before removing from pan

For those of you who love a light fruit cake

Yield

1 cake

Ingredients

• 3 cups bleached sultana raisins
• 2 cups slivered citron peel
• 1 cup glazed red cherries
• 1 cup candied pineapple
• 1 1/2 cups blanched almonds
• 3 cups sifted all purpose flour
• 1 tsp salt
• 1 cup butter
• 1 1/2 cups sugar
• 5 eggs
• 2 tsp grated lemon rind
• 1 tsp vanilla
• 1 cup undrained crushed pineapple

Directions

1. Wash raisins in warm water. Drain well; spread on towel to dry. Cut citron into thin slivers. Halve cherries and almonds.
2. Combine fruits; cover with towel until ready to use.
3. Line 8 X 8 X 4 inch pan with heavy-duty foil.
4. Preheat oven to 275 degrees.
5. Sift, then measure flour; re-sift with salt. Sift over prepared fruit and nuts; mix until each piece is coated.
6. Cream butter until light. Gradually add sugar; continue to cream until blended. Add eggs, one at a time, beating well between each addition. Stir in lemon rind, vanilla and pineapple.
7. Fold in floured fruit and nuts.
8. Spoon into prepared pan, spreading evenly. Bake 3 to 3 1/2 hours or until cake tests done.
9. Cool in pan on cake rack. When cold, remove from pan; wrap and store.
10. Yield; 5 pound cake

Yield

5-6 dozen

Ingredients

• 1 cup margarine
• 1 tsp salt
• 1 ½ tsp vanilla
• 1 cup sugar
• 2 cups flour
• 1 cup chocolate chips
• 1 cup fine chopped walnuts

Directions

1. Combine. Press onto cookie sheet.
2. Bake in 375 degree oven for 25 minutes. Score while warm into bars.

Yield

9×13 pan

Ingredients

• 1st Part
• ½ cup butter
• ¾ cup white sugar
• 1Ttsp salt
• 1 tsp baking powder
• 2 egg yolks
• ½ tsp vanilla
• 1 cup shopped walnuts
• ½ cup flour
• 2nd part
• Mix:
• 2 egg whites
• ½ tsp vanilla
• 1 cup brown sugar
• 1 pinch salt

Directions

1. Mix first part like cake and put in pay. Sprinkle with walnuts, Cherries, coconut, dates.
2. Pour over 1st part. Bake for 30 minutes at 350 degrees.