2 sticks butter 3 cups flour
¼ tsp. baking soda 3 cups sugar
6 eggs 1 small sour cream
Directions: Grease and flour tube pan. Preheat oven to 350 degrees.
Sift together flour and soda. Cream butter and sugar; add eggs two at a time. Add
flour mixture a little at a time. Add sour cream. Pour into tube pan. Bake for 90
minutes.
Comment: Very good1
Cake:
1 cup Oatmeal 1 ¼ cup boiling water
1 stick margarine 1 cup brown sugar
1 cup sugar 2 eggs
1 tsp. vanilla 1 tsp. baking soda
1 tsp. salt 1 tsp. cinnamon
1 ½ cup flour
Topping:
1 cup brown sugar 4 T. margarine
1 tsp. vanilla ½ cup condensed milk
½ cup chopped nuts 1 cup coconut
Directions: Grease and flour 9” x 13” pan (Can be smaller pan; think coffee cake,
Adjust baking times to pan.) Preheat oven to 350 degrees.
In a bowl, cover the oatmeal with boiling water. Let stand 15 minutes. During wait,
cream margarine and sugars together. Add eggs and vanilla. Mix in the oatmeal.
Add the dry ingredients. Bake for 30 minutes.
During first phase of baking, mix together all topping ingredients.
Remove from oven and cover with topping. Put back in oven and bake additional
20-30 minutes.
Comment:
2 ½ cup flour 1 ¼ tsp. baking powder
¼ tsp. salt ½ tsp. baking soda
¾ cup butter, softened 1 ½ cup, plus 2 T. sugar
1 cup strawberry preserves
4 eggs ¾ tsp. vanilla
1/8 tsp. red food color ½ cup buttermilk
1 ¾ cups heavy cream
1 ½ pints strawberries, hulled
Directions:
Prepare cake first. Preheat oven to 350 degrees. Dust with oil/flour two, 9” cake
pans. Set aside.
Sift the flour, baking powder, salt, and baking soda together and set aside. Cream
the butter and 1 ½ cups sugar until light and fluffy in a large bowl using a mixer at
medium/high speed. Add ¾ cup preserves and the eggs, one at a time, blending each
addition thoroughly. Scrape down the sides of bowl and beat in vanilla and food
coloring. Reduce mixer speed to low and add the flour mixture by thirds, alternating
with the buttermilk, and ending with a final addition of the dry ingredients. Divide
the batter equally between the pans, spread evenly. Bake 20-30 minutes until
toothpick comes out clean. Cool completely on wire rack.
Assemble the cake. Beat the cream and remaining sugar to soft peaks and spread
over the top of one layer. Top with strawberries and drizzle with remaining
preserves. Serve immediately.
The second cake can be frozen for up to two months. Or, make more cream mixture
for two one-layer cakes.
Comment:
Cake:
15 egg whites 1 tsp. cream of tarter
1 ½ cups + 2T superfine sugar
1 cup cake flour ¼ tsp. salt
1 tsp. vanilla
Filling:
One 3-ounce package strawberry gelatin
2 ½ cups boiling water
1 lb. package frozen strawberries
Icing:
1 ½ cups heavy cream ¼ cup powdered sugar
Whole strawberries, for decorating
Directions:
For the cake: Preheat the oven to 350 degrees. Beat the egg whites until frothy. Add
the cream of tartar and beat until stiff. Sift the superfine sugar three times and add
slowly to the egg whites. Sift the cake flour and salt five times, and then fold slowly
into the egg whites. Sprinkle in the vanilla and fold.
Bake for 35 to 45 minutes in an unbuttered angel food cake pan. Set aside to cool
completely, inverted on a bottle or jar that fits the cake pan.
For the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring
to break up and mix the berries.
For the icing: Whip the cream with the powdered sugar until thick.
To assemble: Place the cake, wide-side down, on a serving plate. Cut a 1” layer from
the top and set it aside. Cut around the cake 1” from the outer edge to 1” from the
bottom. Cut around the cake 1 inch from the inner edge to 1 inch from the bottom.
Gently remove the section of cake between the cuts and pour in strawberry mixture.
Place the cake layer back on top and spread the icing all over the top and sides of the
cake. Decorate with whole strawberries. Refrigerate for 1 hour before serving.
Comment: From Pioneer Woman, so you know it is delicious!
1 box Duncan Hines butter recipe golden cake mix
1 small box vanilla instant pudding
½ cup chopped nuts
½ cut vegetable oil
½ cut light rum (42 proof)
4 eggs
½ cup water
Hot Glaze:
½ cup butter ¼ cup light rum
1 cup sugar ¼ cup water
Directions: Preheat oven to 325 degrees. Grease and flour tube cake pan. Set aside.
Mix all cake ingredients together and beat 2-3 minutes. Pour into tube pan. Bake for
55 minutes.
Remove cake from pan as soon as removed from oven. Place wax paper under the
cake rack.
Prepare the glaze. Mix all ingredients in a heavy sauce pan. Boil for 2-3 minutes;
stirring constantly. Remove from heat.
Punch holes in the top and sides of cake using a skewer. Slowly drizzle glaze over
sides and top of cake. Let glaze soak in and then drizzle some more. Let stand 30
minutes.
Comment: A Ruth Romer favorite!
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