Pass Along Recipes

Pound Cake
3 cups flour
1 cup buttermilk
2 ½ cups sugar
½ tsp soda, dissolved in 1 tsp. boiling water
1 cup butter                             
1 tsp vanilla
4 eggs

Cream butter and sugar. Add one egg at a time and beat well. Add soda/water to milk and add alternately with flour. Beat well, add vanilla. Bake 1 hour at 350 degrees in tube pan.        

Sour Cream Pound Cake
1 pkg butter cake mix
½ cup sugar
½ cup Crisco oil
4 eggs
1 tsp. vanilla
8 oz. sour cream

Blend together and mix on high speed. Bake in greased and floured tube pans at 325 degrees for 55 minutes. Great with strawberries and whipped topping.

Blueberry Pound Cake
1 pkg butter cake mix
3 eggs
1 8oz. cream cheese, softened
½ cup oil
1 15oz. can blueberries, well drained

Mix cream cheese and eggs. Add cake mix and oil. Beat well. Fold in blueberries. Bake in greased and floured tube pan for 1 hour at 350 degrees. Let cool for 20 minutes in pan.

Coconut Pecan Pound Cake
1 butter cake mix
1 cup sugar
½ cup Wesson oil
1 3 ½ oz can coconut
1 8 oz sour cream
6 eggs             
½ cup finely chopped pecans

Empty cake mix in large mixing bowl, adding oil, sour cream and sugar. Add eggs, one at a time, and beat well after each. Fold in coconut and pecans. Bake in greased Bundt cake pan at 350 degrees for 1 hour and 15 minutes or until done.

Apricot Nectar Cake
1 cup apricot nectar
½ cup Crisco oil
4 eggs
1 pkg butter cake mix
½ cup sugar

Mix cake mix, sugar, oil and nectar together. Add one egg at a time. Bake in greased tube pan at 350 degrees for 1 hour.   GLAZE: Mix 1 cup powdered sugar and juice of one lemon. Pour over cake while warm.

Jello Cake
1 box yellow cake mix
¾ cup apricot nectar
¾ cup oil
1 small pkg lemon Jello
4 eggs                         
1 tsp lemon extract

Bake in a sprayed tube pan at 325 degrees for about an hour. Mix glaze of 1 cup powdered sugar and ¼ cup lemon juice and pour over hot cake.