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Fresh Apple Cake
From Sarah Dean of Mt. Crawford
INGREDIENTS:
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� 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
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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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� 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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1� cups flour
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2 t baking powder
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� t baking soda
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� cup hot water
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� cup chopped pecans
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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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� cup water
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4 eggs
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� cup white wine
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� cup oil
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� cup finely chopped pecans
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Glaze:
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1 cup sugar
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6 T margarine
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� cup white wine
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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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� cup chopped pecans
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� cup water
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� cup vegetable oil
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Powdered sugar for dusting
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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:
� cup flour
1 cup sugar
� t salt
3 egg yolks, well beaten
� cup lemon juice
1� 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
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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:
[email protected] 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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