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.

Twinkie Cupcakes (Melodie)

1 lemon cake mix

1 yellow cake mix

1 pineapple cake mix

Mix according to package directions.  To bake, use cupcake pans and cupcake papers.  Bake about 15 minutes at 350°.

French Vanilla Filling (milk mixture)

5 TBS. flour

5 TBS. sugar

1 cup milk

To make filling, stir flour and sugar together in saucepan.  Add milk and stir until lumps are gone.  Stir over medium heat until thick.  Cool thoroughly in refrigerator.

½ cup butter

¼ cup shortening

¾ tsp. sugar

1 tsp. vanilla

Dash of salt

Cream above ingredients together with electric mixer.  Add milk mixture and beat for a full five minutes.  Fill cupcakes from bottom until you feel it “burp” on the top with your hand.  To fill use pointed cake decorator or cookie press with pointed tip.  Makes a large batch, about 85 twinkies.  Can freeze.