We used to make this cake for gifts.  Lisa delighted in picking a cherry or nut off the top and I would have to “patch” it before gifting.

5 large eggs
¾ lb. glace cherries
½ lb. Butter (no substitute)
1 lb. glace pineapple
1 c. white sugar
4 c. pecans
1 ¼ c. regular flour
1 oz. vanilla
½ t. baking powder
1 oz. lemon extract

Cream butter and sugar well until fluffy.  Add well beaten eggs and blend well. Chop coarsely nuts and fruit and mix with part of flour...Sift remaining flour and baking powder.  Fold into egg and butter mixture.  Add flavorings, mix and add fruit and nuts.  Pour into greased tube pan lined with greased brown paper.  Cook cake with a pan of water on rack under the cake will add volume.  Place in cold oven and bake at 250 degrees for three hours.  Cool in pan on cake rack.

Combine and beat 3 minutes at medium speed:
1 ½ cups cooking oil
2 cups sugar
3 eggs

Sift together and add to creamed mixture:
1 tea each salt, soda and baking powder
3 cups flour
Fold into cake batter: 2 tea vanilla
3 large apples cut in small pieces
1 cup chopped pecans

Bake in well greased tube cake pan 1 hour and 20 minutes at 350.  Cool 20 minutes and pour on a sauce

SAUCE
1 stick butter, ½ cup light brown sugar and 2 Tbsp. milk.  Bring to a boil and cook two minutes.  While hot pour on cooled cake.  It will be thin and soak into the cake.

3 oz. lemon peel
½ c. sugar
3 oz. orange peel
½ c. honey
½ lb. candied cherries
1 ½ c. flour
¼  lb. walnuts
5 well beaten eggs
¼ lb. pecans
1 t. salt
½ lb. dates
1 t. baking powder
¼ lb. candied pineapple
1 t. allspice
¼ lb. citron
½ t. nutmeg
½ lb. raisins
½ tea cloves
¼ c. flour
¼ c. orange juice
½ c. sugar
1 c. shortening

Cut up fruit, halve nuts, cherries, dates.  Dredge fruits in ¼ c. flour.  Cream shortening and sugar; add honey then eggs.  Add sifted dry ingredients alternately with juice.  Pour over floured fruits and mix well. Pour into a tube pan which has been greased and lined with greased brown paper.   Bake 250 degree oven 1 to 2 hours. (Yields 5 lbs.)

1 c. boiling water
2 ½ c. sifted cake flour
1 c. butter
1 t. salt
2 c. sugar
1 t. baking soda
4 unbeaten egg yolks
1 c. butter milk
1 t. vanilla
4 egg whites stiffly beaten
1 pkg. German sweet chocolate

Melt chocolate in boiling water.  Cool.  Cream butter and sugar until fluffy.  Add egg yolks, one at a time, and beat well after each.  Add melted chocolate and vanilla.  Mix well

Sift together, flour, salt, and soda.  Add alternately with buttermilk to chocolate mixture beating after each addition until smooth.  Fold in beaten egg whites.  Pour into three 8 or 9 inch layer pans.  Bake at 350 degrees for 30 to 40 minutes. Cool.  Frost tops only with coconut-pecan frosting.

COCONUT PECAN FROSTING
Combine 1 c. evaporated milk, 1 c. sugar, 3 egg yolks, ½ c. butter, 1 t. vanilla.  Cook and stir over medium heat until thickened—about 12 minutes.  Add 1 1/3 c. angel flake coconut and 1 c. chopped pecans.  Beat until thick enough to spread.  Makes 2 ½ cups

Combine ¼ c. frozen orange juice concentrate, undiluted, ¼ c. strained applesauce and apricots (prepared baby food) and ½ c. sugar.  Stir over low heat to blend.  Boil five minutes.  Cool and brush glaze on cake.

¾ cup cooking oil
1 18 ½ ounce package Lemon Supreme Cake Mix
¾ cup orange juice
¼ cup key lime juice
5 eggs
5 to 6 Tablespoons confectioners sugar
1 3 oz. package lime flavored gelatin

Combine oil, orange juice, eggs, gelatin and the cake mix and blend well.  Pour batter into a 9 X 13 inch pan and bake at 325 for 20 to 25 minutes.  Do not over-cook.  Remove cake from oven and, while it is still warm, prick the entire top of cake with a fork.  Combine the lime juice and confectioner’s sugar and drizzle the mixture over the cake. (The mixture should be thin so as to penetrate the cake.)  Cut into squares and serve with a shake of confectioner’s sugar over.

Prepare 2 layer butter cake or 2 egg chiffon cake.  Fill with the following:
½ c. nuts
1/3 c. figs (dried)
1/3 c. raisins

Cut fruits very fine.  Mix with 1/3 recipe of seven minute or white mountain frosting.  Fill cake and use balance of icing to ice top and sides.

This is Frances’s favorite.  It is usually her birthday cake

1 c. oat meal (regular)
1 1/3 c. flour
1 ¼ c. boiling water
1 t. cinnamon
1 stick butter
½ t. salt
1 c. brown sugar
1 t. soda
1 c. sugar
1 t. vanilla
2 beaten eggs

Pour boiling water over oat meal and butter.  Stir in sugars.  Beat in eggs.  Stir in sifted ingredients.  Bake 350 degrees 35 to 40 minutes in a 7 ½” x 11” pan.

TOPPING
1 c. brown sugar
½ c. evaporated milk (not sweetened condensed)
1 stick butter
½ c. coconut
½ c. chopped pecans

Boil three minutes.  Spoon over cake right from oven and broil until bubbly. (Not brown) 

Cream together: 
½ cup shortening
1 ½ cup sugar

Then add:
2 well beaten eggs
3 T. cocoa
2 oz. red food coloring

Then add:
2 ¼ c. flour
¾ t. salt
1 c. buttermilk
1 t. vanilla
1 T. vinegar mixed with
1 t. soda

Bake at 375 degrees for 15 to 20 minutes in 3 well greased and floured 8 inch pans.

FROSTING
Cook until thick:
3 T. flour
1 cup milk

Cool cooked mixture

Beat together:
1 c. butter
1 c. sugar
1 t. vanilla

Add cooled flour mixture and beat until fluffy.(about 10 minutes)  Frost between layers and top of cake.

1 pkg. white cake mix
1 c. coconut
1 pkg. vanilla instant pudding
½ c. water
4 eggs
1/3 c. dark rum
¼ c. oil

Blend all ingredients except coconut for 4 minutes. Pour into 2 greased and floured 9 inch layer pans.  Bake 350 degrees for 25 to 30 minutes.

FROSTING

1 8 oz. can crushed pineapple in juice
1/3 c. dark rum
9 oz. frozen whipped topping, thawed
1 pkg. vanilla instant pudding

Combine all ingredients.  Ice cake and sprinkle with coconut.