1 quart shelled pecans
1 can coconut
1 package raising
½ pound candied cherries
1 large package marshmellows
1 cup warm milk
1 one pound box crushed graham crackers
Mix crackers, pecans, coconut, raisins and cherries. Let marshmallows melt in milk; mix thoroughly with above ingredients. Pour into cracker box (line box with wax paper). Pack tight and tie cord around box. Put in refrigerator for 2 days.
Cake
2 cups sugar
2 eggs
½ cup chopped nuts
2 cups flour
2 teaspoons soda
1 (20 ounce) can pineapple, crushed
Mix ingredients together with a big spoon. Batter will be lumpy. Pour into 9” x 13” greased and floured pan. Bake at 350 degrees for 45 minutes or until tested done. While cake is cooling, make frosting. Frost when cake is cooled.
Icing
8 ounce cream cheese, softened
1 teaspoon vanilla
1 stick butter, softened
1 box powdered sugar
Cream ingredients together until smooth. Frost cake when cooled.
1 butter recipe golden cake mix
1 (8 ounce) sour cream
4 eggs
¾ cup oil
1 cup brown sugar
2 tablespoons cinnamon
Mix and pour half the mixture into 9” x 13” greased and floured pan. Mix brown sugar and cinnamon and sprinkle over cake mixture. Top with remaining cake mixture. Bake 45 minutes at 325 degrees. Glaze 2 cups powdered sugar and 4 tablespoons hot water. Pour over warm cake.
Note: If you like sweet rolls for breakfast, this would be your answer, since it is the same as honey buns that you buy.
3 eggs, well beaten
¾ cup oil
2 cups sugar
2 cups zucchini squash, grated
2 cups flour
½ teaspoon baking powder
1 teaspoon salt
2 teaspoon baking soda
3 teaspoon cinnamon
1 cup walnuts, chopped
3 teaspoon vanilla
Beat eggs, oil, and sugar. Add grated zucchini squash. Sift together dry ingredients. Beat wet and dry ingredients together. Add nuts and vanilla. Bake for 1 hour at 350 degrees in a tube pan. Healthy.
Variation: Use 1 ½ cups sugar instead of 2 cups and add ½ cup wheat germ in place of 1/3 to ½ cup flour.
Note: This is my grandma’s recipe. I use to ask my grandmas for their recipes and they would say “it’s some of this and a handful of that, a pinch of this and a smidgen of that.: I would help in the kitchen and try to write down the recipes, but as time and people pass we have some recipes and others we can only reminisce about.
2 cups date, pitted
½ pound candied pineapple
½ pound candied cherries, whole
1 1/3 pound coconut
1 pound chopped nuts (4 cups)
¾ cups flour
1 package yellow cake mix (dry)
½ cup applesauce
4 eggs, unbeaten
1 teaspoon salt
1 teaspoon orange extract
Combine first five ingredients: dates, pineapple, cherries, coconut and nuts. Set aside. Mix all other ingredients together. Stir in fruit and nut mixture. Pour into greased loaf or tube pan. Bake at 275 degrees for 2 hours and 45 minutes.
Note: This is my mom’s recipe. I do not care for traditional fruit cakes with citron and all of that, but I love this fruit cake.
1 box (2) layer cake mix (white and yellow)
1 ½ cup milk
½ cup sugar
2 cup Angel flaked coconut
3 ½ cup Cool Whip
Make cake in a 9” x 13” pan. Let cool 15 minutes. With a fork make holes all over the top. In a sauce pan bring to a boil milk, sugar, and ½ cup coconut. Simmer 1 minute and then spoon over cake. Fold ½ cup coconut into Cool Whip and spread over cake. Sprinkle coconut on top and chill over nut.
Note: This is only for coconut lovers. It is moist and delicate.
¼ cup sugar
½ cup shortening
2 teaspoons vanilla
2 eggs
2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon soda
1/8 teaspoon salt
½ cup buttermilk
1 ½ cup banana, mashed
Cream sugar and shortening, add vanilla and eggs. Mix together flour, baking powder, soda, salt and add to creamed mixture. Blend on medium speed with electric mixer. Slowly add buttermilk and mix. Stir in bananas by hand. Spray or oil two round cake pans. Bake at 350 degrees. Mom didn’t say how long, but probably check cake at 25 minutes. Frost with boiled frosting and slice bananas between the layers and on top.
Boiled Frosting
2 cups sugar
¾ cup water
1 tablespoon light corn syrup
Dash salt
2 egg whites 1 teaspoon
Cook first 4 ingredients over low heat, stirring til sugar has dissolved. Cover pan and cook 2-3 minutes to dissovlve sugar crystals on the sides of pan. Uncover, cook to soft boil stage, 240 degrees. Gradually add hot syrup to egg whites, beating constantly with electric mixer, add vanilla, beat until spreading consistency, about 6 minutes. If too thin, let stand 3 minutes to set up slightly; stir once or twice. Frosts two 8” or 9” layers. This is very fluffy and not as sweet as butter cream frosting.
Note: Mom made this cake often. I got the recipe from her in the 70’s, went home, and made it. It didn’t rise one bit so I called her and after checking, she had left out the baking powder so we had a good laugh.
2 cups all-purpose flour
1 ½ cup sugar
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
3 eggs
¾ cup buttermilk
½ cup sald oil
2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, well drained
2 cups carrots, shredded
2 cups nuts, coarsely chopped
1 cup flaked coconut
Mix all ingredients with electric mixer, except pineapple, carrots, nuts and coconut, until well blended. Fold in fruits and nuts. Bake in lightly greased and floured 9” x 13” pan at 350 degrees for 45 minutes or longer. Cool lightly and then pour buttermilk syrup glaze over cake.
Buttermilk Syrup Glaze
2/3 cup sugar
¼ teaspoon soda
1/3 cup margarine
2 teaspoons white corn syrup
1/3 cup buttermilk
½ teaspoon vanilla
In saucepan combine sugar, baking soda, margarine, corn syrup, and buttermilk. Bring to boil, lower heat so not to scorch, but keep a boil for 5 minutes. Add vanilla. Cool slightly and then pour over slightly cooled cake.
Note: This has always been one of my favorites and probably a favorite of lots of others who had the opportunity to sample mom’s delights.
1 box Duncan Hines Butter Cake mix
1 up oil
¼ cup water
4 eggs
1 teaspoon vanilla
1 (6 ounce) package chocolate chips
1 (8 ounce) carton sour cream
1 (3 ounce) box instant chocolate pudding
1 cup chopped nuts
To cake mix, add remaining ingredients and nix well. Pour into well greased bundy pan and bake at 325 degrees for 1 hour. Turn immediately onto cake plate. You can dust powdered sugar or drizzle melted chocolate over top.
1 cup margarine
2 cups sugar
4 eggs
1 teaspoon baking soda
½ cup buttermilk
3 ½ cups flour
½ teaspoon salt
1 ½ cup orange candy slices, thinly sliced
1 cup dates, chopped
2 cup nuts, chopped
½ cup coconut, flaked
1 cup orange juice
2 cups powdered sugar
Cream margarine and sugar until creamy. Add eggs, beating between additions. Combine soda with buttermilk. Add to sugar mixture. Sift flour and salt. Add to sugar mixture. Add orange candy (sliced). dates, nuts, and coconut. Pour into lightly greased and floured tube pan. Bake at 300 degrees for 1 hour and 45 minutes. Dissolve orange juice and powdered sugar over heat until dissolved. Leave cake in pan, poke holes in to of cake and pour hot orange juice mixture over hot cake. Leave in pan and put in refrigerator overnight. Bring to room temperature and remove cake from pan. Slice and serve.
Note: We were always excited about all of the goodies at grandma’s house at Christmas, but one of my dad’s and my most favorite was grandma’s Orange Candy Cake. It became one of our family traditions. My dad was a fan of great food, he would say we were “good kooks” for good cooks. It always made us giggle and smile.