Ingredients

• 1-3/4 cups all-purpose flour, plus 2 tablespoons
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 3/4 cup (1 1/2 sticks) butter
• 1 cup sugar
• 3 eggs
• 1/2 teaspoon lemon juice
• 1/2 cup apple juice, plus 2 tablespoons
• 1-1/2 cups blueberries
• 2/3 cup powdered sugar

Directions

* Preheat the oven to 350 degrees.

* Coat a loaf pan with baking or cooking spray.

* In a medium bowl, whisk together the 1-3/4 cups flour, baking powder, salt and cinnamon. Set aside.

* In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy.

* One at a time with the mixer on low, add the eggs and mix well.

* Add the lemon juice and 1/2 cup of apple juice, then mix well.

* Add the dry ingredients and mix on low until just mixed.

* Place the blueberries in a medium bowl and dust with the remaining 2 tablespoons of flour, tossing to coat them evenly.

* Add the berries to the batter, discarding any excess flour that does not adhere to the berries.

* Use a rubber spatula to gently fold the berries into the batter.

* Transfer the batter to the prepared loaf pan.

* Bake 50 to 60 minutes, or until a toothpick inserted at the center of the load comes out dry.

* Cool the pound cake in the pan for 15 minutes, then remove it and cool on a rack for 1 hour.

* When ready to serve, cut the pound cake into thick slices and arrange on a platter.

* In a small bowl, whisk together the powdered sugar and remaining 2 tablespoons of apple juice.

* Drizzle the glaze over the slices.

Makes 8 to 10 servings.

Ingredients

• Bottom layer:
• 1 (18.25-oz.) box yellow cake mix
• 1-1/2 cups finely chopped pecans
• 1 egg, beaten
• 1 stick butter, melted
• Top layer:
• 1 (1-lb.) box confectioners’ sugar
• 1 (8-oz.) pkg. cream cheese
• 2 eggs, beaten until fluffy

Directions

1. Preheat oven to 325 degrees. Spray minimuffin tins with vegetable cooking spray.

2. Hand mix ingredients for bottom layer and press into the greased muffin tins, filling each muffin cup about three-quarters full.

3. Mix ingredients for the top layer with an electric mixer and pour mixture on top of the bottom layer. The mixture should be level with the top of the muffin cup.

4. Bake for 30 minutes. Cool and pop out of the pan.

Makes 36 to 40.

*Source: The Advocate – Baton Rouge, La

Ingredients

• 3 sticks oleo or butter
• 2 cups sugar
• 3 cups flour
• 2 tsp baking powder
• 4-5 eggs
• 1 tsp vanilla
• 1 cup milk

Directions

Variations: lemon juice may be added instead of vanilla (juice of 1/2 lemon)
Melt oleo or butter. Sift flour, sugar and baking powder together. Add oleo or butter to dry ingredients. Beat eggs and add to above ingredients. Add vanill and milk and beat about 2 minutes at medium speed. Grease and flour tube pan and bake for one hour at 350(F). Cool for 10 minutes and invert the pan. Delicious served warm, cold or toasted.

Ingredients

• For the Cake:
• 2 cups granulated sugar
• 1 cup butter, melted
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 ½ tsps. ground cinnamon
• 1/2 c buttermilk
• 2 cups chopped apples (1/4-1/2 inch pieces)
• For the Topping:
• 3 cups powdered sugar
• 8 oz. cream cheese
• 2 eggs
• 1/4 cup oats

Directions

Mix melted butter and sugar with a mixer. Add eggs and beat well. Combine the flour, baking soda, and cinnamon in a small bowl. Add flour mixture alternately with buttermilk, mixing well. Fold in the chopped apples. Spread batter into well greased (or sprayed) 13 x 9 baking pan. Mix Topping ingredients and put over cake BEFORE baking. Bake in a 350ºF oven for 40-45 minutes (it took about 50 mins. in my oven). You can store this on the counter or in the refrigerator. Great warm, cold, or at room temperature.

Ingredients

• 1/2 tsp baking powder
• 3 cups flour
• 5 eggs
• 1 C milk
• 3 C brown sugar
• 1/2 C crisco
• 1 lb butter
• 1/2 tsp salt
• 1/2 tsp almond flavoring
• 1 tsp vanilla

Directions

Blend butter, Crisco and brown sugar. Add eggs. Sift flour, baking powder and salt. Add mixture alternately with milk. Add flavoring. Bake at 350(F) for 1 hr. Bake in bundt pan.

This is an heirloom recipe from my g. grandmother who lived in Scottsburg, Indiana:)

*You can either leave this plain OR use the Brown Sugar Frosting