___________________________________________________ O LD FASHIONED JAM CAKE Mary Grey Jenkins ___________________________________________________ 2 c sifted SR flour 1 cup raisins 4 eggs 1 1/2 c Crisco oil 1 c buttermilk 2 c bkackberry jam 1 c chopped pecans 1 c preserved pineapples or pears 1 tsp soda 1 tsp baking powder 1 tsp cinnamon 1 tsp nutmeg 1 pinch of salt DIRECTIONS: Mix dry ingredients & set aside. Cream sugar & oil, add eggs one at a time beating well. Add buttermilk, dry ingredients, flour & spices. Stir in jam, pecans, preserves, & raisins. Pour into 4 greased & floured 9” pans. Bake for 40 to 45 mins. at 350°. Cool & frost with caramel icing. Note: freeze 2 layers for later. NOTE: ICING ON PAGE 74. ___________________________________________________ O RANGE PINEAPPLE CAKE Dreama McCool Davidson ___________________________________________________ 1 yellow cake mix 1 11 oz can mandarin oranges with juice 4 eggs 3/4 c oil Icing: 1 20 oz can crushed pineapple 1 35. oz box instant vanilla pudding 1 8 oz Cool Whip DIRECTIONS: Grease & flour three 8” round cake pans. Mix cake mix, oil, eggs, & mandarin oranges including juices. Pour into cake pans. Bake at 350° for 30 mins. or until toothpick is clean. Do not overcook layers. Icing: Drain pineapple & savej uice. Mix Cool Whip, dry instant pudding, & pineapple in large bowl. Spoon pineapple juice over each layer before icing. Spread icing over each layer & ice cake. ___________________________________________________ O RANGE FIG & WALNUT BARS Faye Lee ___________________________________________________ 1 pkg orange cake mix 1 jar fig preserves 1 egg 2 c chopped walnuts DIRECTIONS: In large bowl combine cake mix, preserves, oil, & egg. Beat on low speed until blended. Stir in walnuts (batter will be thick.) Spread into a 13 x 9 baking pan. Bake at 350° for 25 to 30 mins. until toothpick comes out clean. Cool on a rack & cut into bars
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