Ingredients

• 2 (14-oz.) cans condensed milk, caramelized (See note)
• 1 (18.25-oz.) box Duncan Hines Butter Recipe Golden cake mix
• 11/2 cups chopped pecans

Directions

1. Mix cake according to package directions. Pour into 2 greased and floured (8- or 9-inch) round cake pans. Wrap sides of pans with wet baking strips. Bake according to package directions. Cool completely.

2. Invert one layer of cake onto plate. Spoon caramelized condensed milk into bowl. Beat until smooth. Add pecans and mix well. Spread over cake layer on plate. Top with second cake layer. Spread remaining mixture over top and sides of cake.

Note: The manufacturer of Eagle Brand condensed milk says to NEVER heat an unopened can. It recommends three methods for caramelizing sweetened condensed milk:

OVEN METHOD: Preheat oven to 425 degrees. Pour condensed milk into 8- or 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill outer pan with hot water (add additional water if necessary during baking time) and bake 1 to 11/2 hours, or until milk is thick and light caramel-colored. Remove the foil. Cool and chill.

STOVETOP METHOD: Pour condensed milk into top of double boiler; cover. Place over boiling water. Over low heat, simmer 1 to 11/2 hours or until thick and light caramel-colored. Beat until smooth, if desired. Cool and chill.

MICROWAVE METHOD: Pour condensed milk into 8-cup glass measure. Cook, uncovered, at Medium (50 percent) 4 minutes, stirring after 2 minutes. Reduce power to Medium Low (30 percent) and cook, uncovered, 12 to 16 minutes or until thick and light caramel-colored; stir briskly every 2 minutes until smooth. Cool and chill.

Ingredients

• 3 cups sifted flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 cup butter or margarine
• 1 cup plus 2 tablespoons brown sugar
• 6 eggs
• 1/3 cup whiskey
• 1 2/3 cups white raisins
• 1 2/3 cups dark raisins
• 1 3/4 cups currants
• 1/2 cup mixed candied fruit, chopped
• 1/2 cup almonds, ground
• 1/2 cup chopped almonds
• 1 teaspoon grated lemon rind
• 1/2 cup whiskey

Directions

Preheat oven to 275 degrees F. Line 9-inch tube pan with brown paper, then grease the paper.

Sift flour, baking powder and cinnamon.

Cream butter and ad brown sugar gradually, beating until fluffy. Add eggs one at a time and beat well after each addition. Add flour mixture and the 1/3 cup whiskey. Blend well. Fold in fruit and nuts. Turn into prepared pan. Bake for 3 hours.

Brush hot cake with 1/4 cup whiskey. Cool cake in pan.

Remove from pan and remove paper. Brush with 1/4 cup whiskey. Wrap and store in foil.

Ingredients

• 2 cups sugar
• 1/2 cup shortening
• 1/2 cup butter
• 5 eggs, separated
• 1 teaspoon soda
• 1/2 teaspoon salt
• 2 cups flour
• 1 cup buttermilk
• 1 tablespoon vanilla
• Icing:
• 1 (8 ounce) package cream cheese
• 1 box powdered sugar
• 1 stick butter
• 1 tablespoon vanilla
• 1 cup pecans
• 2 cups coconut

Directions

Cake:
Mix dry ingredients with liquids. Separate eggs; add yolks one at a time. Beat egg whites until stiff. Fold into batter. Bake in three 9-inch pans at 300 degrees for 40 minutes.

Icing:
Beat first four ingredients together, stir in pecans and coconut. Do not frost until cake is completely cool, or icing will melt.

Ingredients

• 2 cps sugar
• 2 cps. blackberry jam
• 1 ½ cp. shortening
• 5 eggs
• 1 cp. Buttermilk
• 1 tsp. baking powder
• 3 ½ cps. flour
• 1 tsp. baking soda
• 2 tsp. each of allspice, cloves, cinnamon, & nutmeg
• Icing Ingredients:
• 3 cps sugar
• 1 cp milk
• ½ cp. butter
• 1tsp. vanilla

Directions

Cake Directions:
Cream sugar and shortening until light and fluffy. Add eggs, one at a time beating after each. Sift all dry ingredients together and add alternately with the buttermilk. Stir in the jam. Makes 3-nine inch layers or 4-thin eight inch layers. Bake at 350 degrees until center is firm (About 25 – 30 minutes).

Icing Directions:
Cook sugar, milk, and butter to softball stage (not too long). Add vanilla and beat. While the cake is still warm, stick holes in layers with a fork. Pour icing over the first layer, scooping up the icing that runs down the side and reapplying it. Add the next layer and do the same thing; then the next layer and do the same thing. You will have to keep scooping up the icing that runs down the side and reapplying it until it sets.

*The secret to a moist cake is not to beat the batter too long and to poke lots of holes in the cake to allow plenty of icing to soak down into it.

Ingredients

• 2 cups flour
• 4 tsp baking powder
• 1/2 tsp salt
• 5 tbsp cold shortening
• 2/3 cup milk
• 1 egg, well beaten
• 1/3 cup brown sugar
• 1/4 tsp lemon flavoring (liquid)
• 1 tsp vanilla
• 1/2 jam

Directions

Preheat the oven to 400° and grease a 8-inch square pan

Sift flour in a large bowl and add baking powder, sugar and salt. Fork in the shortening finely cut, add the vanilla and lemon flavor and gradually add the milk, just enough to make a soft enough but not sticky dough – avoid over mixing. Roll dough in to a 1/4 inch thick rectangle; spread with 1/2 cup jam; roll up like a jelly roll; cut into 9 thick slices and arrange, a cut-side down, close together in a buttered 8-inch square pan. Bake in a the oven for 25 min.

*Source – “Cooking Made Easy” Anna Lee Scott (1947)