Reader Recipes

Bake Mom A Cake!

 

 

Fresh Apple Cake

From Sarah Dean of Mt. Crawford

 

INGREDIENTS:

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¾ cup butter

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1 cup sugar

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3 eggs

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2 t vanilla

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2 cups flour

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2 t cinnamon

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1 t soda

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1 t salt

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4 cups apples, peeled and diced

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1 cup chopped nuts 

 

DIRECTIONS: Cream butter and sugar. Add eggs and vanilla. Beat well. Add dry ingredients. Mix well. Stir in apples and nuts. Bake in greased and floured 9x13-inch baking dish at 350° for 35-40 minutes.

 

MAPLE PECAN CAKE

From Edna Patterson of Maurertown

 

INGREDIENTS:

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1 stick of margarine

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½ cup sugar

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2 eggs

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1 t lemon extract

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1 cup maple syrup

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1½ cups flour

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2 t baking powder

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½ t baking soda

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½ cup hot water

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½ cup chopped pecans

 

DIRECTIONS: Preheat oven to 350°. In a large bowl, beat margarine, sugar and eggs together; add lemon extract and beat again. Add syrup and stir until smooth. Sift flour, baking powder and baking soda together; add alternately to margarine mixture with hot water, beating smooth after each addition. Fold in pecans. Pour batter into a buttered pan and bake for

40 minutes.

 

WHITE GRAPE WINE CAKE

From Lisa Shoemaker of Singers Glen

 

INGREDIENTS:

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1 box yellow cake mix

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1 box vanilla instant pudding mix

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½ cup water

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4 eggs

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½ cup white wine

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½ cup oil

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¼ cup finely chopped pecans 

 

Glaze:

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1 cup sugar

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6 T margarine

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¼ cup white wine 

 

DIRECTIONS: Mix all ingredients together except the nuts. Beat for 2 minutes. Grease a 10-inch tube pan. Sprinkle nuts on bottom of pan. Add cake batter. Bake at 350° for 45-50 minutes. For the glaze, combine all ingredients and bring to a boil. Pour mixture over the cake while it is still hot in the pan. Let the cake cool until side of pan can be comfortably touched but is still warm. Take cake out of the pan and place on a plate. Keep in a cool place.

TRIPLE CHOCOLATE CAKE

From Josephine Lunceford of Aylett

 

INGREDIENTS:

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18.25-oz. box Duncan Hines chocolate cake mix

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3.9-oz. box chocolate instant pudding

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2 cups semi-sweet chocolate morsels

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8 oz. sour cream

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4 large eggs

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½ cup chopped pecans

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½ cup water

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½ cup vegetable oil

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Powdered sugar for dusting

 

DIRECTIONS: Beat together the first 8 ingredients in a large bowl until blended. Pour batter into a well-greased 12-cup Bundt pan. Bake at 350° for 1 hour or until cake begins to pull away from side of pan. Cool. Sift a small amount of powdered sugar over top of cake. 

LEMON CAKE

From Linda Shaw of Emporia

 

INGREDIENTS:

¼ cup flour

1 cup sugar

½ t salt

3 egg yolks, well beaten

¼ cup lemon juice

1½ cups milk

1 T grated lemon rind

3 egg whites, stiffly beaten

 

DIRECTIONS: Sift together flour, sugar and salt. Blend together egg yolks, lemon juice, milk, and rind. Combine liquid and dry ingredients; beat until smooth. Fold in egg whites. Pour into greased 8x8x2-inch pan. Place in larger pan with hot water. Bake at 325° for 45 minutes. (This cake makes its own sauce as it bakes.) Serve warm or cold; cut into squares. Makes 6 servings.

KENNY’S CHEESECAKE

From Kenneth Seay of Petersburg

 

INGREDIENTS:

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1 box white or yellow cake mix

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1 box cherry or strawberry no-bake cheesecake dessert mix

 

DIRECTIONS: Prepare cake batter as directed on box; bake in 2 layer pans and cool. Prepare cheesecake filling as directed on box. Prepare graham cracker crust and set aside in bowl. Spread bottom layer of cake with enough cheesecake filling to cover. Sprinkle graham cracker crust on top. Place second layer on top and ice entire cake with remaining cheesecake filling.  Slowly squeeze strawberry or cherry topping over top of cake. Refrigerate.

Have a favorite recipe or a cooking tip to share? E-mail recipes and tips with your name and address to: ReaderRecipes@co-opliving.com or mail to Reader Recipes, P.O. Box 2340, Glen Allen, VA 23058. Readers are awarded a $10 gift card for each published submission.

 

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