Sour Cream Pound Cake
1/2 lb. butter softened
3 c. sugar
6 egg yolks beaten
3 c. all-purpose flour
Pinch of salt
1 (8 oz.) carton commercial sour cream
1/4 tsp. soda
6 egg whites stiffly beaten
1 tsp. vanilla extract
1 tsp. almond extract
Cream butter and sugar add egg yolks. Combine flour and salt and sift 3 times. Combine sour cream and soda. Add flour and sour cream alternately to creamed mixture. Fold in egg whites and flavorings. Spoon batter into a 10-inch greased and lightly floured tube or bundt pan. Bake at 300 degrees for 1 1/2 hours. Yield one 10 inch cake.

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Almond Pound Cake
--CAKE--
Thinly sliced almonds
1/2 c. butter
1/2 c. Crisco
2 c. sugar
6 eggs
2 c. flour sifted
2 tsp. almond extract
--GLAZE--
1 c. sugar
1/4 c. water
2 tbsp. almond extract
CAKE Preheat oven to
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Cream Cheese Pound Cake
3/4 lb. butter
1 (8 oz.) pkg. cream cheese
3 c. sugar
6 eggs
3 c. flour
1 tsp. vanilla
Cream butter cheese and sugar. Add eggs 1 at a time beating thoroughly after each addition. Mix in flour a little at a time blending well after each addition. Add vanilla. Pour batter into a greased and floured bundt pan. Bake at 250 degrees for 2 hours and 15 minutes or until toothpick inserted in center comes out clean. May be frozen.

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Lemon Cream Cheese Filled Cake
1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter or margarine softened
3 eggs
--FILLING--
2 (8 oz.) pkgs. cream cheese softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked coconut
--GLAZE--
2 c. sifted powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar
In large bowl combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan. Spoon batter into pan. In small bowl combine all filling ingredients beat until smooth. Spoon filling over batter in pan being careful not to let it touch sides of pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling. Combine all glaze ingredients and stir until smooth. Drizzle over cake.

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Fresh Apple Cake
3 c. apples sliced
2 c. sugar
2 eggs well beaten
1 tsp. vanilla
1 1/4 c. Wesson oil
3 c. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
3/4 c. pecans (opt.)
Mix first 5 ingredients and set aside. Mix dry ingredients. Blend with apple mixture. Pour into greased pan and bake at 325 degrees for 1 hour.

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Fresh Apple Cake
1 c. Wesson oil
2 c. sugar
2 tsp. vanilla
2 eggs
3 med. tart apples thinly sliced or
grated
1 c. chopped nuts
1 tsp. soda
1/2 tsp. salt
3 to 3 1/4 c. flour
1 tsp. cinnamon
Mix together Wesson oil sugar and vanilla. Do not use mixer. Next mix in eggs thinly sliced or grated tart apples and chopped nuts. Stir in soda salt flour and cinnamon. Bake in greased and floured bundt pan for 1 hour at 350 degrees. Take out after it cools and sprinkle with confectioners sugar.

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Fresh Apple Cake
1 c. Wesson oil
2 c. sugar
2 tsp. vanilla
2 eggs
3 med. tart apples thinly sliced or
grated
1 c. chopped nuts
1 tsp. soda
1/2 tsp. salt
3 to 3 1/4 c. flour
1 tsp. cinnamon
Mix together Wesson oil sugar and vanilla. Do not use mixer. Next mix in eggs thinly sliced or grated tart apples and chopped nuts. Stir in soda salt flour and cinnamon. Bake in greased and floured bundt pan for 1 hour at 350 degrees. Take out after it cools and sprinkle with confectioners sugar.

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Honey - Oatmeal Cake
1 1/4 c. boiling water
1 c. uncooked reg. oats
1/2 c. butter or margarine softened
1 1/2 c. honey
2 eggs
1 tsp. vanilla
1 3/4 c. whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Commercial German chocolate cake icing
Pecan halves (opt.)
Combine first 3 ingredients in a large bowl stir well. Set aside for 20 minutes. Add honey eggs and vanilla stir well. Combine whole wheat flour and next 4 ingredients gradually add to honey mixture. Pour into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean. Cool in pan and frost. Garnish with pecan halves if desired. 15 servings. Nutritious

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Poppyseed Cake
1 yellow butter cake mix
1 instant vanilla pudding
4 eggs
1/2 c. Crisco oil
1 c. water
1/4 to 1/2 c. poppy seeds
Mix all ingredients for 10 minutes. Place in a greased and floured tube pan. Bake at 375 degrees for 45 to 50 minutes.

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Ice Cream Cone Cakes
Any flavor cake mix
Flat-bottomed waffle ice cream cones
(30 approx.)
Frosting
Sugar decorations
Prepare any flavor layer cake mix as directed on the package. Pour a scant 1/4 cup batter into each of the waffle cones. Fill a scant half full if cones are filled more than this batter will run over top. Set in square or oblong pan and bake as directed for cupcakes. Cool. Frost with any favorite frosting and decorate with candies. Do not store in an airtight container as the cones will soften.

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