Ingredients

• 1 cup flour
• 1 1/4 cup white sugar
• 1 cup egg whites (8-10 eggs)
• 1/4 tsp salt
• 1 tsp cream of tartar
• 1/2 tsp vanilla
• 1/2 tsp almond extract

Directions

Sift flour and 1/2 cup sugar twice. Beat egg whites & salt at room temperature until foamy. Sift in cream of tartar and continue beating until whites stand in peaks.

Sprinkle remaining sugar over egg whites, 4 tbsps at a time and beat thoroughly after each addition. Beat in flavouring. Sift flour over mixture in four separate lots, folding in lightly after each addition.

Turn mixture into an UNGREASED 10 inch tube pan. Cut through batter with knife, level it and bake at 375F for roughly 35 mins.

When cake is finished, it springs back when you press lightly down on top with your fingers. When finished, remove from oven and invert cake pan over a triangle of 3 mugs. When cool, run knife around edges and ease out.

TOPPING: Cool whip and/or strawberry or other fruit preserves!

Ingredients

• 1 1/2 CUPS OIL
• 2 CUPS SUGAR (GRANULATED)
• 3 EGGS
• 3 CUPS SELF RISING FLOUR
• 1 1/2 TSP. VANILLA
• 1 CUP PECANS, CHOPPED
• 4 CUPS APPLES, PEELED AND CHOPPED
• 1 1/2 TSP. VANILLA

Directions

IN LARGE MIXING BOWL, COMBINE OIL AND SUGAR; MIX WELL. ADD EGGS; MIX WELL. ADD DRY INGREDIENTS TO MIXTURE; MIX WELL. ADD APPLES, VANILLA AND PECANS; MIX WELL. POUR INTO BUTTERED 9 X13 PAN AND BAKE 1 HOUR AND 15 MINTUES AT 325 DEGREE.

TOPPING:
1 STICK BUTTER
1/4 CUP MILK
1 CUP BROWN SUGAR

MIX TOGETHER IN A SMALL SAUCE PAN. BOIL 3 MINS. POUR OVER HOT CAKE. ENJOY!! MAY ALSO BE BAKED IN MINI LOAF PANS AND LEAVE OFF TOPPING.

Ingredients

• 1 1/2 cups oil
• 3 eggs
• 2 cups sugar
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 3 cups unpeeled diced apples
• 1 cup chopped nuts
• TOPPING:
• 1 cup brown sugar
• 1/4 cup milk
• 1/2 cup butter

Directions

Preheat oven to 350 degrees.
In large bowl, mix oil, eggs, sugar and vanilla.
Add dry ingredients and mix well.
Add apples and nuts.
Spread in greased 9×13-inch pan.
Bake approximately 1 hour.
Pour topping over hot cake immediately after removing from oven.

TOPPING:
1 cup brown sugar
1/4 cup milk
1/2 cup butter

Combine in saucepan. Heat until butter is melted and brown sugar is dissolved. Pour over hot cake.
Topping will soak into the cake, making it very moist.

A nice scoop of ice cream is good with this as it is pretty sweet it will cure a sweet tooth.

Ingredients

• 1/2 cup shortening
• 1 cup sugar
• 3 large bananas, mashed
• 2 eggs, beaten
• 1 tsp vanilla
• 3 T sour milk
• 1 tsp soda
• 2 c flour
• 1/2 tsp salt
• 1 cup nuts

Directions

Mix shortening and sugar together. Add eggs and then bananas. Stir in remaining ingredients. Pour into greased and floured pans. Bake at 375(F) for 35-40 minutes.

Source: Sheldon Family Favorites – Mildred Sheldon (given by Bev Sheldon)

Ingredients

• 2 eggs
• 1/2 cup brown sugar
• 3 ripe bananas (about 1 cup)
• 1 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup unprocessed wheat bran

Directions

Stir into the banana mixture. Stir in ½ cup chocolate chips. Grease 36 mini muffin pans. Spoon the batter into the muffin pans. Finely chop 1/3 cup of walnuts. Sprinkle the nuts on top of the cakes. Bake in a preheated 400 degree oven until a toothpick comes out clean, about 12- 18 minutes. Let cool on a rack. Makes 36 snack cakes.