Orange Slice Candy Cake (Grandma Morgan)

1 cup butter (2 cubes)                                   

2 cups sugar                                                

4 eggs                                                          

½ cup buttermilk                                         

1 tsp. soda, dissolved in buttermilk

½ tsp. salt

3 ½ cups flour

½ lb. dates, chopped

1 lb. orange slice candy, chopped

1 cup coconut

2 cups nut, chopped

Cream butter, sugar and eggs.  Mix in 3 cups of the flour and salt alternately with buttermilk.  Use remaining ½ cup flour to dredge (mix lightly with flour so candy won’t stick) the nuts, candy, dates and coconut.  Add to batter.  Mix well.  Pour into greased and lightly floured tube pan and bake at 275° for 2 hours or until cake tests done.  Pour glaze on warm cake.

Glaze: 

1 cup orange juice

1 cup powdered sugar

Combine orange juice and sugar and mix well.  Immediately pour over hot cake in pan.  Allow to stand overnight in pan.  Remove from pan and slice and serve.

Funnel Cakes (Debbie)

1/4 tsp. salt

1 tsp.  baking powder

1 3/4 cups and 1 TBS. all-purpose flour

1 1/2 eggs

1 cup milk

2 TBS. white sugar

 In a medium bowl, mix salt, baking powder, and half of the flour.  Set aside.  In a large bowl, cream eggs, milk and sugar. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency.  Batter will be thin enough to run through a funnel.   In an eight inch skillet, heat the oil to 375°.  Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter.  Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion.  Fry until golden brown.  Use tongs and wide spatula to turn the cake over carefully.  Fry the second side one minute.  Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.

Pumpkin Cake Roll (Melodie)

6 eggs      

1 1/3 cups pumpkin    

2 tsp. lemon juice    

1 1/2 cups flour    

1 tsp. salt     

1 tsp. nutmeg

2 tsp. ginger

2 tsp. cinnamon

2 cups sugar

2 tsp. baking powder

Beat eggs for 5 minutes.  Stir in pumpkin and lemon juice.  Stir dry ingredients together and fold into pumpkin mixture.  Grease and flour a sheet of wax paper well and put greased wax paper on 2 cookie sheets.  Divide mixture between 2 cookie pans.  Bake at 375° for 15 minutes.  Cool on towel sprinkled with powdered sugar.  Roll up in towel.  

Filling:

1- 8oz. cream cheese   

1 cube butter or margarine  

1 lb. powdered sugar

1 tsp. vanilla

Beat until smooth.  Then unroll cake and spread filling on top. Roll back up and chill.  Can also be frozen.