Strawberry Jello Cake
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Substitute white cake mix for lemon cake mix
Substitute strawberry jello for the lemon jello
Substitute frozen sweet crushed strawberries with juice for the lemon juice
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Blackberry Royal Bundt Cake
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An elegant, easy cake for that special occasion
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 18.5 oz. box plain white cake mix
3 oz. pkg. blackberry jello
3 eggs
1/2 cup cooking oil
3/4 cup Mogen David Blackberry Royal Wine
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In large mixing bowl, stir together cake mix and gelatin until well blended.  Add eggs, oil and wine.  Blend on low until moistened and continue on medium speed 2 more minutes.  Pour into heavily greased bundt pan and bake in pre-heated 350 degree oven for 1 hour or until toothpick inserted in middle comes out clean.  Cool thoroughly before inverting pan to remove cake.
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Glaze
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2 cups powdered sugar
1/2 cup Blackberry Royal Wine
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Mix sugar and wine in saucepan on medium heat and bring to boil.  Ingredients should be thoroughly melted.  Let glaze cool until it becomes consistency of a thick syrup.  Pour over cooled cake.
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Scripture Cake
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Recently, a friend sent me this recipe.
I've not yet tried it but it looks intriguing, so
I intend to look up the ingredients and bake it
in the very near future.
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If you try it, please let me know how you like it.
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3/4 cup Genesis 18:8 (found in the first 4 words)
1 and 1/2 cup Jeremiah 6:20
5 of Luke 11:12
3 cups Leviticus 24:5
3/4 teaspoon II Kings 2:20
3 teaspoons Amos 4:5
1 teaspoon Exodus 30:23
1/4 teaspoon each: II Chronicles 9:9
1/2 cup Judges 4:19 (last part)
1/2 cup Genesis 43:11 (last part of the verse only)
1/2 cup Jeremiah 24:5
1/2 cup II Samuel 16:1
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Heat oven to 350 degrees
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Thoroughly cream butter, brown sugar and eggs.
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Combine dry ingredients and add alternately to creamed mixture with milk.
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Stir in nuts and fruit.
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Bake in two oiled pans for 30-40 minutes
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This is a real cake!!
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Eclair Cake
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This recipe was given to me by a Southern Sister,
Sheryl at Eternity's Little Pieces of Heaven.
It was quite tasty and the kids loved it!
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1 cup water
1 cup plain flour
1/2 cup butter or margarine
4 eggs
8 oz. cream cheese, room temperature
1 large pkg. instant or cooked vanilla pudding
(mixed as directed)
1 large container of Cool Whip
Chocolate syrup
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Bring water to a boil and add butter.  Mix in flour and cool.  Add eggs and beat with mixer.  Spread in a long casserole dish (9 x 13") and bake in 400 degree oven 20-25 minutes.  Mixture will puff up and up the sides of the pan while in the oven.  When removed from the oven, prick with fork.  Let cool.
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Filling
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Mix pudding as directed.  Blend in softened cream cheese.  If cooked-style of pudding is used (I prefer the taste of the cooked pudding), blend in the cream cheese while the pudding is hot and let mixture cool before spreading on the eclair dough.  Spread pudding/cream cheese mixture over the baked, cooled eclair dough.  Spread Cool Whip over pudding mixture.  Then swirl with chocolate syrup.  Refrigerate until firm.
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Old-Fashioned Holiday Fruit Cake
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( makes about 5 pounds cake ) 
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I've used this recipe for many years (since 1962)
and have never been disappointed.
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1 cup shortening 
1-1/4 cups brown sugar 
4 eggs 
2 cups sifted flour 
1 teaspoon salt 
1 teaspoon baking soda 
1/2 teaspoon cinnamon 
1/2 teaspoon ground cloves 
1/2 teaspoon nutmeg 
1/4 cup orange juice 
1/4 cup molasses 
1 lb. mixed candied fruits (cherries, citron, etc.) 
1 lb. raisins 
1 lb. chopped dates 
1 cup chopped pecans
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Heat oven 275 degrees
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Cream shortening and brown sugar.
Add eggs, one at a time, beating until batter is smooth.
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 Sift 1-3/4 cups flour and other
dry ingredients together twice and add to creamed mixture, alternately with orange juice and molasses.
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Sift 1/4 cup flour over the chopped fruits and nuts, mixing well with floured hands.
 Add to creamed mixture, mixing until well blended.
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 Pour batter, until three-fourths full, into a large loaf pan or five 1-pound coffee tins
(I use regular bread loaf pans, 2 or 3), 
which have been greased, lined with brown bag paper and greased and then lined with wax paper and greased again. Cake mixture will be next to wax paper. 
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 Bake in very slow oven (275 degrees) for 2-1/2 to 3 hours, keeping a shallow pan filled with water on the bottom of oven during baking.**
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 **Just be careful to watch that you don't overbook it and it gets dry (can check with cake tester or toothpick).  All ovens vary.  It probably wouldn't hurt to set your loaf pans on a cookie sheet to help prevent the bottoms of the cakes from scorching.
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 Remove from oven 1/2 hour before end of baking time.
 Brush top with Confectioners' Sugar Glaze and decorate with fruits and nuts, if desired.
 Return to oven to finish baking and to set decorations.
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~Store in an airtight container in a cool, dry place.
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 Makes about 5 pounds cake. 

Confectioners' Sugar Glaze 

Gradually add 4 to 5 teaspoons water to 1 cup sifted confectioners' sugar until desired consistency.
 (You may need more, depending upon how many cakes you make) 
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Make well ahead of time so it will "ripen" to develop flavor. 

Good eating!! 

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