1984 Greenwood Jaycees Recipe Book

Cookbook page 26

Southern Nut Cake, Fresh Apple Cake, Pineapple Cream Cheese Cake

SOUTHERN NUT CAKE                                          Shari Shireman

2/3 c. oleo
1/2 c. oleo
1 tsp. vanilla
1 2/3 c. sugar
2 2/3 c. sifted cake flour, or
   2 1/3 c. regular flour
2 tsp. baking powder
1 tsp. salt
1 c. black walnuts
3 unbeaten eggs
1 c. milk

Icing:
1/2 c. margarine
1 8oz. pkg. cregm cheese
1 tsp. vanilla
1 box confectioners sugar

Cream shortening vanilla: Add sugar and beat till fluffy. Add eggs, one
at a time; beating well after each addition. Sift dry ingredients together,
add alternately with milk to creamed mixture. Fold in nuts. Bake at
325 degrees. While cake is cooling, beat margarine, cream cheese and
vanilla together. Add sugar. Beat well and spread on cake.

FRESH APPLE CAKE                                           Karan Pershing

11/2 c. oil
2 c. sugar
2 well beaten eggs
3 c. sliced apples
2 tsp. vanilla
3 c. flour
1 tsp. cinnamon
1 tsp. soda
1/2 tsp. salt

Combined all ingredients. Bake at 350 degrees for 45 minutes. Ice cake
when cool.

PINEAPPLE CREAM CHEESE CAKE                                Karan Pershing

2 c. flour
2 c. sugar
2 eggs
2 tsp. soda
1 lb. 4oz. crushed pineapple,
do not drain

Icing:
1/2 c. margarine
1 8oz. pkg. cream cheese
1 tsp. vanilla
1 box powdered sugar

Combine all ingredients. Bake at 350 degrees for 35 minutes. While
cake bakes, cream margarine, cream cheese and vanilla together. Add
sugar. Beat well and spread on warm cake.
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