Page 63 - By His Hands We Shall Be Fed Test 2

CHERRY POUND CAKE

Cheryl Simpson

1 C. shortening 1 T. vanilla

1/3 C. margarine 1/2 of 10-oz. jar maraschino cherries,

3 C. sugar chopped

6 eggs 3 3/4 C. sifted flour
1/2 tsp. almond flavoring 3/4 C. milk

Cream shortening, margarine and sugar; add eggs, 1 at a time. Mix well. Add

flavorings and cherries. Add milk and flour alternately. Place in cold oven set at 350° for 1

hour and 15 minutes. Cool pan for 5 to 10 minutes. Remove from pan and frost when cool.

Note: Do not use self rising flour.

Frosting:
3 oz. cream cheese 1 tsp. vanilla

2 C. confectioner’s sugar 1/2 C. coconut

1/2 stick margarine 1/2 C. chopped pecan

1/2 of 10-oz. jar maraschino cherries,

chopped

Cream together cheese, sugar and margarine. Add remaining ingredients. Mix well.

Ice cake.
BANANA SLIT CAKE

Cathy Simpson

2 C. graham cracker crumbs 6 to 9 bananas, sliced lengthwise

1 stick margarine, softened 1 lg. can crushed pineapple, drained

3 C. confectioner’s sugar 1 lg. ctn. Cool Whip

1 8-oz. pkg. cream cheese, softened 1/2 C. chopped pecans

1 egg Maraschino cherries

Combine graham crackers and margarine and form crust in pan. Mix together

confectioner’s sugar, cream cheese, and egg. Spoon on top of crust. Layer bananas and

pineapple on top of cream cheese mixture. Add Cool Whip on top of pineapple. Sprinkle

with chopped pecans. Add maraschino cherries.

SOUR CREAM POUND CAKE

Pauline Gaines

6 eggs 1 C. sour cream

3 C. flour, sifted before measuring 3 C. sugar

1/2 tsp. soda 1 C. Crisco

1/4 tsp. salt 1 tsp. vanilla

Cream Crisco and sugar; add sour cream and flour to mix. Beat in 1 egg at a time.

Add vanilla. Bake in greased tube pan for 1 hour at 325°.