Good Cake

1 Cup White Sugar
1/2 Cup Butter or Margarine
2 Eggs
1 Cup Sour Milk
1 Teaspoon Baking Soda
1/2 Cup Ground Raisins
1 1/2 Cups All Purpose Flour
1/2 Teaspoon Cloves
1/2 Teaspoon Allspice
1 Teaspoon Cinnamon
1/4 Teaspoon Salt


Preheat oven to 350°. Grease an 8" x 8" cake pan.

In a large bowl, cream sugar and butter. Add eggs and mix. Add the sour milk and baking soda and mix on low until blended. Add the Cloves, Allspice, Cinnamon and salt and combine. Mix in the ground raisins and flour.

Bake at 350° for 30 minutes or until done.

Chocolate Sheet Cake


½ Cup (1 Stick) Margarine or Butter
½ Cup Crisco Oil
4 Tablespoons Cocoa
1 Cup Water
2 Cups Flour
2 Cups Granulated Sugar
2 Eggs
1 Teaspoon Baking Soda
½ Cup Buttermilk
1 Teaspoon Vanilla


Add the margarine, oil, cocoa and water to a medium sized pot and bring to a boil then set aside. In a large bowl mix the flour, sugar, buttermilk, baking soda and hot chocolate mixture. Add the eggs and vanilla and beat until smooth. Pour into a 16" x 11", Jelly Roll pan or a 13" x 9" cake pan and bake at 350° for 30 minutes.

Read more: Chocolate Sheet Cake


cheesecakesm Ingredients:

2 Pkgs. Graham Crackers (Crushed)
½ Cup Margarine
½ Cup White Sugar

2 - 8 oz. Pkgs. Cream Cheese
1 Cup White Sugar
1 – 12 oz. container of Whipped Topping (I use Cool Whip. A Lite version works well)


Preheat oven to 400 degrees.

Crush 2 packages of graham crackers. Melt a ½ Cup of Margarine in the microwave or on the stove. In a medium size bowl combine the crushed graham crackers, ½ Cup white sugar and melted margarine. Mix the graham cracker crumbs, melted margarine and white sugar with a fork until the cracker crumbs are well coated. Press crust mixture into the bottom of an ungreased 13” x 9” cake pan. Bake crust for exactly 8 minutes. Don’t over bake or crust will be too hard. Cool crust completely.

Place 2 packages of cream cheese in a mixing bowl. Beat cream cheese, with a mixer, until well whipped and creamy. Add 1 Cup white sugar to the cream cheese and mix until well combined. Fold the whipped topping into the cream cheese mixture. Spread the filling over the cooled crust. Refrigerate for a minimum of 2 hours.

Fruit Topping
Toppings can be added to the Cheese Cake or served separately. I like to have a couple of toppings so people can choose their favorite for their individual piece. If using prepared pie filling, and adding it to the Cheese Cake, then use 2 cans to cover a 13” x 9” dessert. Chill toppings before serving.

Topping Suggestions:
Canned Cherry Pie Filling
Blackberry or Raspberry Pie Filling
Crushed Pineapple
Fresh Sliced Strawberries (My Favorite)


Make Your Own Fruit Topping
1Quart Fresh Blueberries (Fresh fruit such as blackberries, raspberries and marion berries work well)
½ Cup Cold Water
2 Tablespoons Cornstarch
½ Cup White Sugar
½ Teaspoon Salt
½ Teaspoon Lemon Juice

Servings: 12 servings
Recipe Difficulty: Very Easy
Preparation Time: 20 Minutes
Cooking Time: 8 Minutes
Country: USA

Lemon Poppy Seed Cake


1 Duncan Hines Lemon Supreme Cake Mix
1 Pkg. Instant Lemon Pudding
1/4 Cup Poppy Seeds
1 Cup Hot Water
1/2 Cup Vegetable Oil (Wesson or Crisco, etc.)
4 Eggs


Preheat oven to 350°

Lightly grease bundt pan with cooking spray.  Place the cake mix in a large bowl.  Make a well in the center then add the lemon pudding and poppy seeds.  Pour the hot water over the pudding mix and poppy seeds.  Stir quickly with a spoon to mix.  Add the oil and eggs and beat with an electric mixer for 4 minutes.  Pour into the greased bundt pan.  Bake at 350° for 50 to 55 minutes.  Cool for 5 minutes before removing from pan.

Cream Cheese Frosting


1/2 Cup (1 Stick) Margarine or Butter
1 8oz. Pkg. Cream Cheese
4 Cups Powdered Sugar
1 Teaspoon Vanilla
1 Teaspoon Almond Extract


Let butter and cream cheese stand on counter to warm slightly.  In a medium bowl cream the butter and cream cheese.  Add the powdered sugar, vanilla and almond and mix until light and creamy.  Frost all sides of the cooled cake.  There may be more frosting than needed, depending upon your preferences.  The left over frosting is great on graham crackers, muffins or cupcakes.

A light glaze can also be used by mixing powdered sugar and orange juice (heat the orange juice).

Note: This recipe is from our Grandma Hilma who was a great cook.  She quite often had a Lemon Poppy Seed cake to go with whatever wonderful dinner she had cooked up.

Pound Cake


1 lb. Butter or Margarine
1 Dozen Large Eggs
4 Cups Sugar
4 Cups All Purpose Flour


Butter and eggs should be room temperature.

Preheat oven to 350°. Grease and flour a tube pan (angel food cake pan).

Cream sugar and butter. Add 1 egg at a time, mixing after each egg until all 12 are added. Mix in the flour. Bake in a 350° oven for 1 hour then reduce the temperature to 325° and bake for 45 minutes more. Test cake with a long toothpick or wooden skewer. The toothpick should come out clean.

This is an old fashioned family recipe given to me by a dear friend. It's wonderful all by itself or add strawberries and whipped cream for a delicious variation.

Servings: 24
Recipe Difficulty: Normal
Preparation Time: 15 minutes
Cooking Time: 1 Hour 45 Min.
Country: USA