Thursday, December 7, 2006

Adding Two Recipes

I am adding two new recipe's to my recipes blog. I also wanted to share them here, since so many people cook special things for the holidays. These came in my morning email from my Aunt in Richmond VA. She is an excellent cook, so I am sure they are both very good.

Franklin Pecan Cake

1 pound butter, no substitutions (margarine

is not rich enough to give it the flavor

2 cups sugar
6 eggs, beaten
4 cups flour, divided
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla
1 pound candied cherries, cut in half
1 pound candied pineapple, diced
1 pound pecans, broken in small pieces, not


Cream butter and sugar; add beaten eggs.

Add 3 cups of the flour, sifted with baking

powder and salt. Mix remaining flour with

cherries, pineapple and nuts. Add vanilla.

Batter will be very thick.

Pour into a tube pan that has been lined with

lightly greased parchment paper. Bake at

250 degrees for three hours. Let the cake

cool in pan for about 15 minutes. Invert onto


The flavor can be enhanced by pouring 1/2

cup of wine or sherry over cake while still


Cranberry White Chocolate Shortbread **

2 cups (4 sticks) butter, softened (don't substitute the butter or the cookie will be ruined)
1 cup sugar
4 cups flour
1 pkg. White Chocolate chips
1-1/2 cups dried cranberries
½ cup chopped nuts

Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.
Stir in chopped chocolate, cranberries, and nuts. Drop rounded tablespoons of dough, 2 inches apart, onto un-greased baking sheets. Flatten each ball of dough slightly.

Bake 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets.
Remove to wire racks; cool completely.

Makes: About 4 dozen cookies or 48 servings, 1 cookie each.

* Both of these recipes makes a lot. The cake can be baked in two loaf pans instead of the tube pan and it makes two full loafs. I sometimes make ½ the recipe for just one loaf. Either way, it will take the full 3 hours to bake and about that long to cool. Slice it thin to serve.

** The cookie recipe makes a lot and I sometimes make only half of it but, when I do, we don't have enough cookies…..these things are s-o-o-o good; Bet You Can't Eat Just One!



Blogger Catch said...

Are these recipes that you make? That pecan cake sounds wonderful!!! Im tempted to try it for the holidays.

December 7, 2006 at 2:55 PM  
Blogger Nancy said...

I like the new look it's very bright and sunny in here. You go girl. One thing...I hate the letter thingy you have to do before leaving a comment. It takes me 2 or three times and no I am not retarded. :)

December 7, 2006 at 5:49 PM  
Anonymous Michelle said...

Mom and I are making this cake for all of us to eat on Christmas Eve.

December 10, 2006 at 1:33 AM  

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