Cherry Cake-Norma Horton

1 3/4 c sugar

2/3 shortening

3 eggs

3 c flour

1 t baking powder

2 t cloves

2 t cinnamon

1 t salt

1/2 c sour milk

1 qt cherries pitted and drained

1 c nuts

Cream shortening and sugar.  Add eggs.  Sift dry ingredients and add alternately with sour milk. Add cherries and nuts.  Pour into greased 9 X 13 pan and bake at 350 for 1 hour.

This is one of Grandpa Sumsion’s favorite cakes.

Carrott Cake-Helen Horton

Combine:

3 c grated, raw carrots

1 c oil

4 eggs

In another bowl:

2 c sugar

2 c flour

3 t baking soda

2 t cinnamon

1 t salt

Blend the two mixtures together and add:

1/2 c nuts

Pour in greased 9 X 13 pan at 350 for 45 minutes. Frost with Cream Cheese Frosting.

 

Cream Cheese Frosting

3 oz softened cream cheese

4 T softened butter

1 3/4 c powdered sugar

1/4 t vanilla

1 T milk

Banana Cake-Helen Horton

In a mixer-

Combine 1 1/2 c sugar and 2/3 c shortening or 11 T marg

Add 2 unbeaten eggs

Add 2/3 c buttermilk

Add 2 1/2 c flour, 1 1/4 t baking powder, 1 1/4 t soda and 1 t salt

Add 3 very ripe bananas smashed and 2/3 c chopped nuts

Pour batter into greased 9 X 13 and bake at 350 30-35 minutes.

 

Cream Cheese Frosting

3 oz softened cream cheese

4 T softened butter

1 3/4 c powdered sugar

1/4 t vanilla

1 T milk

Auntie’s Sinful Chocolate Chocolate Chip Cake-Jen Medeiros

1 c. Best Foods mayonnaise

1 c. water

3 eggs

1 box “Chocolate Fudge” cake mix

1 pkg. chocolate chips

Preheat oven according to directions on cake box. Coat cake pan with Pam (use size of pan recommended on cake box.) Combine mayonnaise, water, eggs and cake mix in a bowl and mix well. Pour cake mixture evenly into coated cake pan. Sprinkle chocolate chips evenly over cake. Bake according to directions on cake box. Note: This is a very moist cake. Use a plastic knife to cut cake. It cuts much cleaner. Chocolate lovers will devour this one! Serves 20-24

Pistachio Cake-Kristy Scherman

Ingredients:

 1 box yellow cake mix

1 c. water

½ c. oil

2 T. almond extract

4 egg whites

1 pkg. Pistachio pudding mix

 Directions:

 Pre-heat oven to 350 degrees. 

 Mix all ingredients well, and place in a greased bundt pan.  Bake for 50 minutes.  Cool and then top with powdered sugar.

Lemon Bundt Cake-Kristy Scherman

Ingredients:

 1 package yellow cake mix

1 package lemon jello

4 eggs

¾ c. oil

¾ c. water

¼ t. butter flavoring

Few drops of food coloring

 Preheat oven to 350 degrees.  Mix all of the above ingredients.  Beat for 1 minute.  Pour into greased and floured bundt pan.  Bake for 50-60 minutes.  Test for doneness with a toothpick.

 

Lemon Glaze:

 

6 T butter

6 T sugar

Juice of 1 lemon

Grated rind of 1 lemon

 

In a small saucepan combine all glaze ingredients and bring to a boil.  Pour over cake immediately after removing it from the oven.  Let cake cool for 20 minutes before removing from pan.

Angel Cake-Norma Horton

8 egg whites

1 tsp cream of tartar

1 C sugar

1 C scant flour

1/4 tsp salt

3/4 tsp vanilla

Beat whites until frothy, add cream of tartar and continue beating until stiff. Add sugar gradually. Fold in with a wire beater (sifted four times flour), mixed with salt. Add vanilla. Bake 45 minutes in an unbuttered Angel cake pan. After cake has risen and begins to brown, cover with a buttered paper.

My dad, Earl Sumsion was a poultry farmer so our family had eggs in abundance. Mother (Kathryn Calder Sumsion)made this Angel Food Cake often. Sometimes she made cakes for wedding receptions, neighbors, and other family members.

Hot Water Cake-Norma Horton

4 eggs

1 C sugar

1 C flour

1 C hot water

1 more C of flour with two teaspoons of baking powder and a little salt.

Beat eggs, then add sugar and beat, then 1 C flour, then hot water, then the other cup of flour.

From Mary Bennion Calder

 

Jelly Cake-Norma Horton

3 eggs

1/2 scant cup sugar – beat together until light

1 scant C twice sifted flour

1 tsp baking powder

Bake five minutes

From Mary Bennion Calder

Boiled Raisin Cake-Norma Horton

1 pkg. raisins (2 cups)

1 ½ cups sugar

1 cup shortening

1 tsp. cinnamon

1 tsp. nutmeg

½ tsp. ginger

½ tsp. cloves

1 tsp. vanilla

2 tsp. soda

4 cups flour

¼ tsp. salt

2 eggs

Boil raisins in 3 cups hot water for 15 minutes. Add sugar, salt, shortening, and spices. Put soda in flour and sift. Add eggs last. Bake at 350 degrees for 1 hour. Toothpick will come out clean when done.

This recipe come from JoAnn Rapp, a former employee at Nauvoo Books in Houston.

Peach Angel Cake-Norma Horton

2 Tbs (2 envelopes) unflavored gelatin

1/2 C cold water

6 beaten egg yolks

3/4 C sugar

1/2 tsp salt

1/2 C lemon juice

1 1/2 tsp grated lemon peel

3/4 C sugar

6 stiff beaten egg whites

2 C crushed fresh peaches

l large Angel food cake

Soften gelatin in cold water. Combine eggs yolks, 3/4 C sugar and salt. Stir in lemon juice. Cook over hot water until mixture coats spoon, stirring constantly. Remove from heat. Add lemon peel and gelatin. Gradually beat 3/4 C sugar into egg whites. Fold eggs whites and peaches into custard. Break cake into bite-sized pieces. In a 9″ oiled angel cake pan (or a 9X13 inch baking dish), alternate layers of cake and peach mixture. Chill until firm.  Unmold (if using angel cake pan) and garnish with sliced peaches and sweetened whipped cream.

Civil War Cake – Sarah Bastian

Combine:

1 C Flour

1 C butter

1 C nuts (pecan or walnut)

 Mix together and press into 9 x 13 pan.  Bake 15 minutes at 350º.

 Mix:

1 C Cool Whip

1 C Powdered Sugar

1 8ounce package cream cheese

 Spread on baked crust, the crust does not have to be completely cool.

 Mix according to directions:

1 4 ounce package chocolate instant pudding

1 4 ounce package vanilla instant pudding

 Spread on top of the cream cheese mix.  Top with Cool Whip.  Grate a chocolate bar over the Cool Whip and refrigerate over night.

Earthquake Cake – Sarah Bastian

1 German Chocolate Cake Mix

1 cup pecans

1 cup coconut

1 cup chocolate chips

1 stick butter

8 ounces cream cheese

1 box powdered sugar

Mix cake mix according to directions. In greased 9×13 inch pan layer pecans, coconut, and then chocolate chips. Pour cake mix over the pecan crust. Mix together softened butter and cream cheese. Add powdered sugar and mix well. Drop by big spoonfuls onto cake. DO NOT MIX INTO CAKE. Bake for 50 minutes at 350º.

Sarah’s favorite cake on her birthday.