1 lb. butter 
1 lb. sugar (1-1/2 c.) 
1 lb. flour  (2 - c.) 
6  eggs 
1 lb. pecans 
1 lb. candied cherries 
1 small carton candied pineapple 
1 box golden raisins 
1 small bottle lemon extract
 

Mix all ingredients, except fruit and pecans. Fold in fruit and nuts and
pour batter into a bundt pan or tube cake pan. Bake at 300* oven for 2
hours. Turn oven off and let cake completely in oven. Remove from pan 
and wrap in foil. Flavor improves with age. 

Note from my kitchen: 
I make these fruit cakes in small loaf pans to make  individual
loaves. 

14 oz. sweetened condensed milk 
2 c. raisins 
2 c. chopped nuts 
2 c. marshmallows, cut fine 
2 c. candied pineapple 
1/2 t. cinnamon 
1/2 t. nutmeg 
1/2 t. allspice 
2 c. chopped dates 
1 c. raisins 
1 c. chopped walnuts 
4 T. candied cherries 
1/2 t. salt 
1/2 t. ground cloves
 

Grease one 9"x13" pan.Combine all ingredients and miix well. Spread
batter in pan and let stand in cool place and age for at least one week
before serving. 

TRISH'S GINGERBREAD COOKIES 

1/ 2 cup margarine or shortening 
1 cup brown sugar,light or dark

1 teaspoon ea: 
cinnamon 
ginger 
cloves 
allspice 

2 teaspoons ea: 
soda 
salt 

1 1/2 cups molasses 
2/3 cups water or cider 
About 6 1/2 cups regular flour

Using a mixer,cream together margarine,sugar,soda,salt and spices until
fluffy.Add molasses and beat until blended.Mix in the water or cider.Stir in flour until stiff dough.Roll out and cut into desired shapes.Bake at 350 degrees 10-15 minutes.Watch carefully. 

My family prefers a soft,chewy cookie,so I remove from oven while they
are still soft.Remember-they continue baking for a minute after removal
from the oven.These age well and have a better taste if baked at least a
week before serving and stored in tight fitting container. 
Note: People have really loved these cookies even when they never liked
gingerbread before.The only reason I'm sharing this secret recipe of
over thirty years is that Sue threatened to hide my Christmas stocking if
I didn't.trish 
 

1 1/2 salad oil 
2 c. sugar 
1 t. nutmeg 
1 1/2c. grate raw sweet potatoes 
4 eggs, separated 
1 c. chopped  pecans 
1 t. vanilla 
4 T. hot water 
2 1/2 c.flour 
 3 t. baking powder 
1/4 t. salt
 

Combine oil and sugar and beat until smooth. Add egg yolks and beat
until well mixed. Stir in water. Combine dry ingredients and blend into
sugar mixture. Stir in potatoes, pecans, and vanilla. Beat egg whites until
stiff and fold into batter. Spoon batter into 3 well grease and floured 8" round cake pans. Bake at 350 for 25-30 mins. Cool. Spread coconut filling between layers and on top. 
 

COCONUT FILLING 

1-13 oz. can evaporated milk 
1 c. sugar 
1/2 c. oleo 
3 t. flour 
1 t. vanilla 
1-1/2 c. coconut[3 oz,]
 

Combine sugar, milk, butter, flour, and vanilla in saucepan. Cook, stirring
until thickened, about 12 mins. 
Remove from heat, stir in coconut. Beat until thickened and cool. 

1 c. margarine 
1 1/2 c. sugar 
2 eggs 
2-2/3 flour 
2 t. cream of tartar 
1 t. soda 
1/4 t. salt 
1 t. vanilla
 

Cream first 3 ingredients together. Mix flour, cream of tartar, soda,
and salt together. 
Add to creamed mixture. Add vanilla. Place by teaspoon full on greased
cookie sheet like cookies. Bake at 350 until done ,about 7 mins. They are
better taken out while still soft. 

NUT CAKE 
 

3 eggs 
3 c. flour 
1 c. sugar 
2/3 c. shortening 
1 t. salt
1 t. vanilla 
2 c.chopped walnuts 
1 c. Blue Label Brer Rabbit syrup
1 c. buttermilk, mixed with 1 t. baking soda 
1 t. cinnamon 
1 t. ground cloves 
1 t. allspice 
1/2 lb. chopped dates,coated with flour

Cream sugar, shortening, and eggs until smooth. Stir in remaining
ingredients and mix until well blended. Stir in dates and mix well Pour
batter in a well greased and floured tube or bundt pan. Bake at 300 until done. ( This makes a nice gift for someone special for the holidays) 

Note from my kitchen:The brand of syrup is very important in this
recipe.This recipe is over 100 years old. 

1- 28 oz. jar maraschino cherries, drained
1- 15 oz. box golden seedless raisins 
1 c. broken walnuts or pecans 
2 1/2 c. flour 
1 c. sugar 
1/2 c. butter or margarine 
4 eggs
1 t. vanilla 
1/2 t. salt

Preheat oven to 300. Grease very well a 10 inch tube pan or small loaf
pans. Halve cherries, drain on paper towels.In medium bowl. toss
cherries, raisins,and nuts with 1/2 c. of the flour until fruit is well coated.
Set aside. 
In large bowl, beat eggs, sugar and butter until light and fluffy.At low
speed add remaining ingredients until well mixed. Beat on high for 5
minutes. With spatula, fold  fruit mixture into cake batter. Pour into cake
pans, smoothing top. 
Bake 2 hours-15 minutes. Cool cake in pan 15 minutes. When completely
cooled. wrap in foil and refrigerate. Can be made 5-6 weeks ahead. 

1 2-layer-size package spice cake mix
1/2 cup of boiling water
1/4 cup shortening
2 eggs
3 1/2 cups mixed chopped candied fruits
2 cups broken walnuts
1 cup raisins
 

Combine cake mix, shortening and boiling water in large bowl. Mix till well
moistened; let stand 30 minutes.

Mix at medium speed on electric mixer 2 minutes.

Add 2 eggs and beat 2 minutes.

Combine candied fruit, walnuts and raisins; stir into cake batter.

Pour into greased and paper-lined 10-inch tube pan.

Bake in slow oven (300 F) about 2 hours and 20 minutes.

Cool; remove from pan.

1-1/2 c. sugar 
1 c. flour 
1 c. butter or margarine 
1 t. vanilla 
4 eggs, beaten slightly 
2 c. pecans, chopped 
pinch of salt 
3 Tb. cocoa
 

Sift together sugar, flour. and cocoa; cut in butter. Stir in eggs and 
add  remaining ingredients 

Bake in 350* oven for 45 mins. in long shallow pan. 
 

FROSTING 

1 stick margarine 
4 Tb. cocoa 
1/3 c. milk 
1 box white powdered sugar 
1 t. vanilla 
1-1/2 c. chopped pecans.
 

Heat margarine, cocoa, and milk over medium heat until it bubbles.
Remove from heat and add powdered sugar, vanilla, and nuts. Put on warm cake. 

1 1/2 c. chopped dates 
1 c. boiling water 
1/2 c. shortening 
1 t. vanilla 
1 egg 
1 c. sugar 
1 1/2 c. flour 
1 t. soda 
1/4 t. salt 
1/2 c. chopped walnuts or pecans
 

Combine dates with water and let cool to room temperature. Cream
shortening and sugar until fluffy. Add vanilla and egg and beat well. Sift
flour, salt, and soda together. 
Add to creamed mixture alternately with the date mixture, beating after each addition. 
Add nuts. Bake in tube or bundt pan at 350 for 25- 30 mins.

1 c. butter
2 c. sugar
7 eggs
2-3/4 c. flour
1 t. baking powder
1 t. baking soda
Pinch of salt
1 c. buttermilk
2 T. vegetable oil
1 t. vanilla
1 t. coconut extract

FROSTING:

1 c. milk
1/4 c. flour
1/2 c. butter, softened
1 c. sugar
1 t. vanilla
1 t. coconut extract
1 c. flaked coconut

 Cream butter; gradually add sugar. Add eggs one at a time. Combine flour, baking powder,soda, and salt.
Add to creamed mixture alternately with buttermilk and oil,
beginning with flour mixture. Stir in flavorings.
Bake at 350°fo 20-25 minutes in 3--9" pans.

FROSTING:

Combine milk and flour in saucepan and cook until mixture thickens. 
Let cool. Mix with other ingredients. Sprinkle top and sides
with another cup coconut. Cover and chill before serving.
 

This is a lovely white cake with cherries and raisins added for those of you who don't want to go to the trouble of making fruit cakes. This freezes well. Makes 1- 9 x  5 inch loaf pan

Printed from CakeRecipe.com, Submitted by Carol 

1 cup white sugar
1 cup butter or margarine
2 eggs
1/2 cup orange juice
2 cups all-purpose flour
1 teaspoon baking powder
12 ounces sultana raisins
8 ounces halved red glace 
cherries (or you can use half red and half green)
 
 

Preheat oven to 300 degrees F (150 degrees C).
Grease and line with parchment paper one 9x5 inch loaf
pan.

Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.

Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake).Add flour mixture to batter and blend. Add floured raisins
and cherries to dough and mix until just combined. Pour batter into 
prepared pan.

Bake at 300 degrees F (150 degrees C) for 2-1/2 hours.

Don't serve until several days old. Wrap the cakein plastic 

3 cups of flower
3 large eggs
2 tsp cinnamon
2 tsp vanilla
1 tsp baking soda
3 cups cubed & pared apples
1/2 cups butter - melted
1 1/2 cups pecan halves
1 cup golden raisins
2 cups packed brown sugar

Preheat oven to 350 degrees. Butter and flour a 10" tube pan. Sift flour, cinnamon, baking soda and salt together. Beat oil, butter, sugar, eggs
and vanilla in large bowl. Stir in dry ingredients.
Batter will be very thick. Fold in apples, pecans and raisins. Bake 1 1/4 hours. Cool in pan
 

KEY LIME PIE

1 can eagle brand milk 
1 can lime aid mix, thawed 
1 carton cool whip 

 Mix together and pour into graham cracker crust. 
Garnish with thin sliced lime wedges 
 
 

SINFUL  BROWNIES

1-16 oz. bag chocolate chips 
1- 14 0z. bag Kraft caramels 
1/2 c. evaporated milk 
1 pkg. German chocolate cake mix 
3/4 c. melted butter 
1/3 c. evaporated milk 
1 c. pecans 

Mix butter, pecans, 1/3 c. milk and cake mix together. Melt caramels 
with the 1/2 c. milk. Take 1/2 of cake mix and press into a 13"x9" pan. 
Bake 5-10 mins. at 350°. Pour melted caramel over  cake mix.Sprinkle on 
chocolate chips and take remaining cake mix and pour on top of 
chips.Return to oven and bake for about 20 - 25 mins. longer.