Lemon Delight Cake
(Oneca Shaw)
1 cup of water (really
hot), 1 Pack Lemon Jello (large). Dissolve together and set aside. 1 Lemon Cake
Mix, 4 eggs, 1/2 Cup of Oil. Add these to Jello mixture and combine.
Bake 40 minutes at 350
degrees in 9 x 13 greased pan.
Icing: 2 Cups Powdered
Sugar (sifted), 5 Tablespoons of Lemon Juice. Mix together. Poke holes in top
of cake with toothpick. While cake is hot, spread icing over top evenly.
Friendship Cake
1) Making Starter:
1 cup canned pineapple
3 cups sugar
6 tbsp. brandy
1 cup maraschino cherries
1 cup canned sliced peaches
In a one gallon jar combine the pineapple, 1 cup of sugar, and 2 tbsp of brandy. Stir daily for 2 weeks using only wood utensils. Then add the cherries, 1 cup of sugar, and 2 tbsp of brandy. Again stir daily for 2 weeks. Then add the peaches, 1 cup of sugar, and 2 tbsp of brandy. Sir daily for 2 more weeks. After 2 weeks separate the liquid from the fruit. The liquid is the starter. You can use the fruit as ice cream or cake topping. Do not refrigerate the starter.
2) MAKING CAKE MIX FROM STARTER:
First Day:
1 1/2 cups of starter
2 1/2 cups of sugar
1 large can (28 ounces) sliced peaches and juice
In a glass jar, stir together starter, sugar, and peaches. Stir everyday for nine days. Keep lid or cover loose.
On 10th day, add:
2 cups of sugar
1 large can (20 ounces) crushed pineapple and juice
Stir everyday for nine days
On 20th day, add:
2 cups of sugar
2 cans (10 ounces each) maraschino cherries and juice
Stir everyday for nine days
On 30th day:
Drain liquid from fruit, and divide fruit into thirds. Divide juice into 1 1/2-cup batches. Give to a friend with a copy of this recipe. Use the starter within 5 days. Do not refrigerate any of the above. You have enough fruit for three cakes, so triple the ingredients when you shop.
3) FOR CAKE:
1 box butter-flavored yellow cake mix
4 eggs
1 cup flaked or shredded coconut (optional)
1 box (4 1/2 cup servings) instant vanilla pudding
1 cup chopped pecans or walnuts
2/3 cup oil
1/3 cup of fruit, drained
Combine all ingredients using wooden spoon. Do not use electric mixer.
Bake in greased and floured (or use cooking spray) Bundt or tube pan at 350 degrees for 50 or 60 minutes. May need to leave it for as long as 70 minutes. As soon as you can handle pan without pot holders, place cake on plate, wrap with clear plastic and place in freezer. Keep flat until frozen.
When serving, take out cake and slice what you need. Return remainder to freezer. It will keep well for 6 months to a year.
