1 tsp. soda
3 tsp. cinnamon
1 1/2 tsp. nutmeg
1 3/4 c. raw honey
3 eggs
1 c. vegetable oil
1/4 c. orange juice
2 1/2 c. grated apple
1 1/2 c. walnuts, chopped
Raisins as desired
Sift together dry ingredients.
Add honey, eggs, oil and juice; mix well.
Fold in apples, nuts and raisins.
Spoon into greased and floured angel food cake
tube pan and bake at 325 degrees for 1 1/2 hours or until top springs back when lightly pressed.
Serve with a dollop of whipped cream or plain.
Somonauk, IL
155278
LEMON
CAKE
CAKE:
1 pkg. lemon cake mix
1 pkg. lemon instant pudding
3/4 c. water
3/4 c. vegetable oil
4 eggs
FROSTING:
2 c. powdered sugar
2 tbsp. water
2 tbsp. oleo
1/3 c. lemon juice
Mix cake ingredients well and bake in 9 x 13 inch pan according to package directions.
After taking cake out of oven, pierce with fork lots of times.
Pour mixed frosting over hot cake slowly.
Don't oil sides of pan so cake won't
pull away.
Davenport, IA
155279
LEMON
CHEESE
CAKE
1 1/2 pkgs. graham crackers
1 stick oleo, melted
1 (6 oz.) pkg. lemon Jello
3 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese
3/4 c. vanilla
1 can chilled milnot
Mix graham crackers and oleo together.
Press 3/4 into 9 x 13 inch pan.
Save rest for topping.
Cream together cheese, sugar and vanilla.
Add pineapple.
Add into hot Jello and mix well.
Whip chilled milnot until stiff and pour into Jello and cheese mix; turn and fold until well blended.
Sprinkle remaining graham crackers on top.
Chill until ready to serve.
Ottawa, IL
155280
LEMON
PUDDING
CAKE
1 yellow cake mix
|