Disclaimer: Some of these recipes originated in our family. Others have been accumulated in our handwritten recipe books and boxes over the years. Though we "claim" them, our names attached to them does not mean that we made these recipes up. Thanks for understanding.
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Mrs. Era’s Fruit Cake
(Old Fashioned Jam Cake) A Christmas tradition
Rosemary Chitsey
3 eggs
3 cups flour
1 cup butter
2 cups sugar
1 cup buttermilk
1 tsp soda
1-1/2 cups jam (I use 3/4 cup pear preserves and 3/4 cup blackberry preserves)
3/4 cup raisins
3/4 cup dried cranberries
3/4 cup black walnuts
3/4 cup pecans
1 tsp allspice
1 tsp nutmeg
1 tsp cinnamon
Cream butter and sugar. Add eggs, beat after each. Mix soda with buttermilk. Add alternately with flour to the creamed mixture. Add spices, jam, raisins, nuts.
Bake at 350 degrees for 25 minutes in four greased cake pans. Turn out on a towel and let cool.
Mrs. Era’s Inside filling:
1-1/2 cups milk
1-1/2 cups sugar
2 tablespoons butter
1/2tsp vanilla
Boil milk and sugar together a few minutes. Add butter and vanilla. Use all on cake.
Mrs. Era’s Icing:
4 cups sugar
1 cup Carnation milk
4 tablespoons butter
1 cup nuts
Boil until it forms soft ball in cold water. Beat with spoon until it begins to thicken.
Ice cool cake.
Five Flavor Cake
Bobbie Nell Boles
2 sticks margarine/butter
1/2 cups Crisco
3 cups sugar
3 cups flour
5 eggs
1 cup milk
1/2 teaspoon baking powder
1 teaspoon each: vanilla, almond, coconut, lemon, rum (or any others you might prefer)
Mix as usual and add eggs one at a time.
When mixed, pour into greased bundt or tube pan. Bake 1-1/2 hours at 325 degrees.
Apricot Nectar Cake (Nadine’s Famous)
with Lemon flavored drizzle
Nadine Gilliam
1 package yellow cake mix
1 cup apricot nectar
1/2 cup sugar
3/4 cup cooking oil
4 eggs
Cook at 325 degrees for 1 hour in tube pan
Drizzle:
1 cup sifted powered sugar
Juice of one lemon
Drizzle over cake while it’s hot
Apricot Walnut Loaf
Paula Duchesne (Jim Doherty)
2/3 cup dried apricots, chopped
1/2 cup dark raisins, chopped
3/4 cup boiling water
2-1/2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
3/4 tsp salt
1/2tsp baking soda
1/2 cup milk
1/4 cup butter, melted, slightly cooled
1 egg
1/2 cup walnuts, chopped
Preheat oven to 350 degrees. Coat nonstick 9x5x3 pan with cooking spray.
Combine apricots, raisins and water in bowl. Let stand 15 minutes, until most of the water is absorbed.
Mix flour, sugar, baking powder, salt, and baking soda in large bowl. Mix ilk, butter, and egg in measuring cup. Make a ”well” in flour mixture. Add milk mixture, dried fruit with remaining water, nuts. Stir liquid into flour mixture just until evenly moistened. Scrape into pan. Bake for 60 minutes or until toothpick inserted in center comes out clean. Cook on rack.
Lemon Poppyseed Cake
Paula Duchesne
(I use these for Christmas gifts for folks at work – use the little baby loaf pans, wrap in foil, tie with ribbon… EVERYONE loves them!)
1 package lemon or yellow cake mix
2 packages instant lemon pudding mix (small sized)
4 eggs
1 cup water
3/4 cup oil
1/8 cup poppyseeds (or to taste) … I buy fresh ones every year
Mix all ingredients. Pour into greased and floured bundt pan and bake at 400 degrees for approximately 55 minutes or until done. Cool on rack for 25 minutes. Turn onto cake plate. Glaze with powdered sugar and lemon juice. Cool completely before cutting. Freezes well. (Of course use Baker’s Joy to grease the pans!)…
Doris Wilcox’s Orange Cake
A family favorite
2 cups sugar
1 cup butter or margarine
4 eggs, separated
1 1/2 cups buttermilk
1 Tablespoons orange zest
3 cups flour
1 tsp soda
Beat egg whites to meringue like consistency and set aside. Cream sugar and butter. Add yolks, flour, soda and buttermilk.
Beat 2 minutes. Then fold into egg whites. Bake 1 hour at 350° in 9 X13 pan sprayed with Pam.
Icing
1 1/2 cups sugar
1 cup orange juice
1 Tablespoons orange zest
Heat in pan till sugar melts. Pour over hot cake and return to oven 5 minutes.
Dad’s Old Time Pound Cake
Paula Duchesne (Eloise Duchesne)
1-1/2 cups sugar
1 cup butter
4 eggs (yolks unbeaten) – Beat whites stiff
1 tsp vanilla
1 tsp lemon flavoring
1/2 cup sweet milk
2 cups flour – sift with 2 tsp baking powder
Cream butter and sugar. Add egg yolk, one at a time. Beat well. Add flour mixture along with milk. Beat well. Fold in egg whites. Bake @ 350 degrees for 45 minutes.
From Eloise Duchesne - This recipe came out in Shreveport Paper in June 1937. I baked it then for my Dad’s Father’s Day.
Conard Wilcox’s Birthday Cake
He simply MUST have this on his birthday!
2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa
1 1/2tsp each soda, baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp vanilla
1 cup boiling water
Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Bake in 9 X 13 pan sprayed with Pam. 350° 35 minutes or till tests for done.
Frosting
6 Tablespoons butter, soft
1/3 cup milk
1/2 cup baking cocoa
1 tsp vanilla
2 2/3 cups powdered sugar
Cream butter, coca and vanilla. Add milk alternately with sugar. Beat to spreading consistency with an electric mixer.
Conard Wilcox’s Birthday Cake Ice Cream
This of course, goes with the cake EVERY birthday!
1 quart whole milk (plus extra to fill freezer)
2 cups sugar
1 can Eagle Brand
2 cups half and half
1 Tablespoons Adam’s vanilla extract
Pinch salt
Mix all to dissolve. Pour in freezer and pour in extra milk to fill line. Freeze. Eat till you bust!
Kitty Litter Cake
1 spice or German chocolate cake mix
1 white cake mix
2 large pkg vanilla instant pudding mix, prepared
1 large pkg vanilla sandwich cookies
green food coloring
12 small Tootsie Rolls®
1 new kitty litter pan
1 new plastic kitty litter pan liner
1 new pooper scooper
Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding.
Important: mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.
Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything -- this is supposed to look like the chlorophyll in kitty litter.
Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs.
Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!
Pineapple Upside Down Cake
Paula Duchesne (Anna Wooley 1983)
1/2 cup butter
2 cups brown sugar
1 (14 oz) can sliced pineapple
Maraschino cherries
Walnuts or pecans
4 eggs, separated
1 cup sugar
1 cup flour
1 tsp baking powder
Preheat oven to 350 degrees. Melt butter in a heavy 10-inch skillet. Cover with brown sugar, spreading it evenly. Place 1 slice of pineapple in center on top of sugar. Spread the rest. Fill spaces with cherries. Place pecan or walnuts either before the pineapples or at this time. Cover with the cake mixture batter below.
Beat yolks and sugar until light. Sift flour and baking powder and fold into egg mixture 1/3 cup at a time. Fold in stiffly beaten whites. Bake about 30 minutes. Turn upside down.
(2006 – Updated method: Yellow cake mix. Use the pineapple juice as part of the water while following cake mix directions.
Use sheet cake pan to place the bottom of the cake, then just add the prepared cake mix. No one can tell the difference!)
Chocolate Éclair Cake
1 box of graham crackers
2 small boxes of Jell-O Instant French Vanilla Pudding
1 12-oz container of Cool Whip, softened
3 cups cold milk
1 jar Milk Chocolate icing
Mix pudding, cool whip and milk in large bowl.
In a 13" x 9" pan, place one layer of graham crackers
Alternate with one layer of pudding mix
Then another layer of crackers, another layer of pudding
Finish off with a layer of graham crackers.
Refrigerate for one hour. Take out and frost with Milk Chocolate frosting mix. Best if prepared one day ahead.
Prune Cake
Paula Duchesne (Marilyn Patterson, 1984)
2 cups sugar
2 cups flour
1 cup Wesson oil
3 eggs
1 cup sour milk
1 cup cooked prunes
1 tsp soda
1 tsp cloves
1 tsp cinnamon
1/2tsp nutmeg
1 tsp salt
1 cup pecans
Mix well and bake in two 9-inch pans at 350 degrees for 40 minutes.
Icing:
1 8-oz pkg cream cheese (room temperature)
1 stick butter (room temperature)
1 box powdered sugar
1 cup pecans
1 tsp vanilla
Teri Wilcox’s Broiled Oatmeal Cake
Doris Wilcox loved this cake.
Pour 1 1/4 c boiling water over 1 cup quick oats and let stand while you assemble rest of cake
1/2c soft butter
1 cup each brown and white sugar
2 eggs
1 1/2 c flour
1 tsp each vanilla and baking soda
1/2 tsp each cinnamon and salt
1/2 cup chopped nuts
Cream butter and sugars. Beat in eggs. Add vanilla, soda, cinnamon, salt, nuts and oatmeal. Mix well. Stir in flour. Bake 30-35 minutes @ 350. 9 X13 pan.
Topping:
6 Tablespoons butter
1/4 cup evaporated milk
3/4 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1 1/2 cups coconut.
Heat together till melted. When cake is done, pour over and broil till topping starts to bubble.
Christina Wilcox’s Chocolate Cherry Cake
Conard’s daughter, Val’s granddaughter
1 box fudge cake mix
1 can cherry pie filling
2 beaten eggs
Mix gently in bowl, using wooden spoon. Bake at 350° 30-40 minutes in a 9 X 13 pan sprayed with Pam. While cake in baking make frosting
Frosting:
5 Tablespoons butter
1 cup sugar
1/3 cup milk
1- 12 oz bag chocolate chips
Place all except choc chips in a sauce pan. Bring to a boil over med heat stirring constantly. Boil 1 minute, stirring constantly. Remove from heat and stir in chips till melted. Let cake cool 10 minutes and frost.
Friendship Cake and Brandied Fruit Starter
Fort Worth Star Telegram Beverly Bundy Column ~1980
Brandied Fruit Starter (Yields 6 cups)
1 (15-1/4 oz) can unsweetened pineapple chunks, drained
1 (16 oz) can sliced peaches, drained
1 (16 oz) can apricot halves
1 (10 oz) jar maraschino cherries, drained
1-1/4 cups sugar
1-1/4 cups brandy (apricot or peach brandy can be substituted if desired)
Combine all ingredients in clean non-metal bowl. Stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times.
To replenish starter, add 1 cup sugar and one of the first four ingredients every 1 to 3 weeks, alternating fruits each time; stir gently. Cover and let stand at room temperature 3 days before using. The starter can also be used in the following cake recipe.
Friendship Cake
1 cup butter, melted
1-3/4 cups sugar
3 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp cloves
1/4 tsp ground nutmeg
1/4 cup brandied fruit juice
2 eggs
2 cups drained brandied fruit
1 cup chopped pecans
Powdered sugar, optional
Combine butter and sugar in large mixing bowl. Beat well. Combine next 6 ingredients. Add to butter mixture, beating well.
Add juice and eggs, beat well.
Coarsely chop brandied fruit and stir into batter. Stir in pecans. Pour batter into a greased and floured 10-in bundt pan.
Bake @ 350 degrees for 1 hour. Cool 10 minutes, remove from pan and cool completely on a wire rack. Sprinkle with powdered sugar.
Mandarin Orange Cake
1 Butter Recipe Yellow Cake Mix
1 cup cooking oil
4 eggs
1 11-oz can Mandarin orange sections, undrained
1 9-oz package cool whip (I use larger size)
1 lb, 4 oz can crushed pineapple in heavy syrup
1 small box Jell-O Vanilla Instant Pudding
Combine cake mix, oil, eggs, and mandarin oranges. Spoon mixture into three 8" greased and floured cake pans. Bake at 350 degrees for 20 minutes or until done. Allow to completely cool.
For the icing I get a bowl and put a small amount of milk with the Instant Pudding so that it's not gritty. Add cool whip and crushed pineapple. Ice after cool.
Derrelline Raulston’s Strawberry Cake
(Sandra & Paula both request this for their birthdays!)
1 pkg white cake mix
1 pkg strawberry jello
2/3 cups Wesson oil
1/2 cup water
Beat 2 minutes. Then add:
4 eggs
1/2 box frozen strawberries (thawed)
Beat 1 minute.
Prepare cake pans.
Bake @ 350 degrees for 30 minutes.
Icing:
1 stick soft butter
1 box powdered sugar
½ box frozen strawberries (thawed)
If too thin, just add more powdered sugar.
Spread on cooled cake.
Pistachio Cake
Cody Kirkman (Paula Duchesne’s oldest son)
1 pkg yellow cake mix
4 eggs
1 cup oil
1/4 cup Hershey’s chocolate syrup
1 pkg instant pistachio pudding mix
1/2 cup nuts (optional)
Frosting:
1 pkg instant pistachio pudding mix
1 large container Cool Whip
Enough milk to dissolve pudding mix
Blend all cake ingredients in large bowl except chocolate syrup, beat 2 minutes at medium speed. Take out 1/4 cup cake mix and add chocolate syrup to it and blend. Pour remainder of cake mix into greased bundt cake pan. Swirl in the 1/4 cup chocolate batter with a knife. Bake at 350 degrees for 50 minutes.
Dissolve pistachio pudding mix in milk. Blend with Cool Whip. Serve in separate bowl or frost cake and keep in refrigerator. It’s easier to just serve the cake as some like to eat it without the frosting.
German Chocolate Cake
Rosemary Chitsey
1 pkg Baker’s (4 oz) German sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 tsp vanilla
2 cups flour
1 tsp soda
1/2 tsp salt
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks one at a time, beating well. Blend in melted chocolate and vanilla and buttermilk. Fold in beaten whites.
Pour into three 9-inch round pans (use Baker’s Joy). Bake at 350 degrees 30-35 minutes.
Coconut Pecan Frosting:
1 cup evaporated milk
1 cup sugar
3 beaten eggs
1/2 cup butter
1 tsp vanilla
Cook until thick – about 12 minutes.
Add:
1-1/2 cups coconut
1 cup shopped pecans
Cool until thick enough to spread
Mississippi Mud Cake
Cake:
2 cups sugar
2 sticks butter
4 eggs
1-1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
2 tsp. vanilla
1 cup chopped pecans or walnuts
1 cup coconut
Layer on hot cake:
1 small jar Kraft marshmallow crème
Frosting:
1 box powdered sugar
1 stick butter, melted
1/4 cup evaporated milk
1/3 cup cocoa
1 cup coconut
1/2 cup chopped pecans
1 tsp vanilla
Cake: Cream sugar and butter. Beat in eggs by hand. Sift flour, cocoa and salt together. Add to creamed mixture. Add vanilla, coconut, and nuts. Pour into a Baker's Joy greased oblong cake pan. Bake 35 minutes in a 350o oven.
While cake is hot, spread the marshmallow crème over the cake. Do not microwave the marshmallow crème!
Frosting: Sift powdered sugar and cocoa. Add melted butter, milk and vanilla. Stir in nuts and coconut and spread on cake.
(You can leave out coconut if you don't like it!)
Chocolate Sheet Cake
Paula Duchesne (Jeanette Williams)
1/2 cup cooking oil
1 cup water
1 stick butter
3 heaping tablespoons of cocoa
1 tablespoon cinnamon
Blend oil, water, butter, cocoa, and cinnamon in a saucepan. Bring to a boil and then let it cool.
2 cups flour
2 cups sugar
2 eggs, beaten
1 tsp soda
1/2 cup buttermilk
1 tsp vanilla
Mix flour and sugar in bowl. Add cooled mixture from saucepan and blend well with mixer. Add remaining ingredients and mix well. Bake in sheet cake pan at 350 degrees for 20 to 30 minutes.
Sheet Cake Icing:
1 stick butter
3 tablespoons cocoa
6 tablespoons sweet milk
1 box powdered sugar
1 tsp vanilla
1 cup pecans
Bring butter, cocoa and milk to a boil. Remove from heat and add remaining ingredients. Mix well. Frost cake after cooling.
7 Layer Chocolate Delight
Diana Boles
First Layer:
1 cup flour
1 stick margarine (at room temperature)
1/2 cup pecans, chopped
Mix & press into a 9X12 glass casserole dish. Bake until light brown (about 15 min. at 350 degrees). Let cool.
Second Layer:
2 pkg. 8 oz. cream cheese at room temperature
1 1/2 cups powdered sugar
1 cup Cool Whip
Mix & spread over first layer. Refrigerate for 1 hr. or 15 min. in freezer.
Third Layer:
2 small boxes Vanilla Instant Pudding
2 1/2 cups milk
Beat 2 min. on low speed or until thick. Spread over 2nd layer. Refrigerate.
Fourth Layer:
2 small boxes Chocolate Instant Pudding
2 1/2 cups milk
Beat 2 min. on low speed. Spread over 3rd layer. Refrigerate.
Fifth Layer: Spread Cool Whip over 4th layer.
Sixth Layer (optional): Sprinkle Hershey shavings on top.
Seventh Layer (optional): Sprinkle with finely chopped nuts.
Refrigerate. Serves 12 or more. Can be made with sugar free pudding & light cream cheese for a lower calorie dessert.
Blueberry / Cherry Delight
Carol Newton makes this for Paula Duchesne EVERY birthday!!
Melt a stick of butter or margarine in a 9x13x2 cake pan and add:
Combine:
2 cups crushed graham cracker crumbs
3/4 cup chopped pecans
1/2 cup powdered sugar
Combine:
8-oz pkg Philadelphia Cream Cheese (softened)
2 eggs
2 tsp lemon juice or extract
1 cup granulated sugar.
Mix until fairly smooth and pour over the above mixture. Bake at 350 degrees for 20-30 minutes until top is golden brown (watch carefully). Cool.
Add third layer:
1 can Cherry Pie filling over one half
1 can blueberry pie filling over other half
Add fourth layer: COOL WHIP
Serve cold (refrigerate!).
Cherries in the Snow
Brenda Waite for Paula Duchesne
1-1/2 sticks butter or margarine - softened
1-1/2 cups flour
1 teaspoon sugar
1 cup chopped pecans
1 8-oz cream cheese
2 cups powdered sugar
1 large Cool Whip
1 Can Comstock Cherry Pie filling
Crust:
Blend butter, flour, sugar, and chopped pecans and press into 9" x 13" oblong pan. Bake at 350 degrees until done... crunchy like a cookie... about 15 minutes.
Filling:
Blend together cream cheese, powdered sugar, and Cool Whip.
Layer filling on top of cooled crust. Top with Cherry Pie Filling. Sprinkle with pecans. Yum!
Black Forest Pie (Herbert Raulston's Favorite Dessert)
Sandra Raulston Galley
Crust:
1-1/2 cups flour
1-1/2 sticks butter
1 cup chopped pecans
1st Layer:
1 8-oz pkg cream cheese (softened)
1 cup powdered sugar
1 cup Cool Whip
2nd Layer:
1 pkg Jell-O Instant Vanilla Pudding
1 pkg Jell-O Instant Chocolate Pudding
4 cups milk
Hershey Bar, grated
1 additional cup Cool Whip
Mix together crust and press into 11 x 13" glass baking dish. Bake at 325 degrees for 25 minutes (does not brown).
Blend together 1st layer and spread over cooled crust.
Blend together 2nd layer and use mixer on slow until mixture thickens. Spread over cream mixture. Cover with Cool Whip.
Sprinkle with pecans. Sprinkle with grated Hershey bar (optional).
It is worth noting that Cherries In The Snow and Black Forrest Pie have the same delicious crust!
"Jimmy Carter" Dessert
1-1/2 cup chopped peanuts – divided
1 cup flour
1/2 cup butter
8 oz cream cheese – softened
12 oz Cool Whip
1 cup powdered sugar
1/2 cup creamy peanut butter
1 small pkg chocolate instant pudding
1 small pkg vanilla instant pudding
2-1/2 cups milk
1 cup chocolate syrup
Crust: Mix 1 C peanuts with 1 C flour and the softened stick of butter. Blend together and press in 13x9" pan. Bake for 20 minutes at 300~. Cool.
1st Layer-
Cream the cream cheese with the peanut butter and 1 C powdered sugar with electric mixer. Blend in 1 C whipped topping with a spoon.
Spread on cooled crust carefully.
2nd Layer- Blend instant puddings into cold milk. Spread on top of first layer.
3rd Layer-Spread remaining whipped topping on top of 2nd layer.
4th Layer-Drizzle chocolate syrup on top of whipped topping.
5th Layer-Sprinkle with remaining half cup chopped peanuts.
Refrigerate. Serve chilled.
Seven Minute Frosting
Rosemary Chitsey
2 egg whites, unbeaten
1-1/2 cup sugar
1/8 tsp salt
1/3 cup water
1 tablespoon light corn syrup
1 tsp vanilla
Combine all ingredients in top of double boiler. Beat for one minute. Then place mixture over boiling water and beat for 7 minutes. Remove from boiling water when the frosting stands in glossy peaks. Continue beating until frosting is cool and thick enough to hold firm swirls.
Caramel Icing for Any Cake
Rosemary Chitsey
3-3/4 cups sugar – divided as below
1-1/2 cup whipping cream
1/4 cup butter
1/4 tsp baking soda
Bring 3 cups sugar, cream, butter, and baking soda to a boil in heavy saucepan. Remove from heat and keep warm.
Sprinkle 3/4 cup sugar in iron skillet. Cook, medium heat, until sugar melts and syrup is golden brown.
Pour into cream mixture. Stir until smooth.
Cook on medium heat 10-12 minutes (soft ball stage). Remove from heat.
Beat at high speed with mixer until spreading consistency (8-10 minutes)
Yield: 3 cups
Buttermilk Glaze for Any Cake
Rosemary Chitsey
1/4 cup buttermilk
1/2 cup sugar
1/4 tsp baking soda
1-1/2 tsp cornstarch
1/4 cup butter
1/2 cup nuts
Combine first five ingredients in saucepan. Bring mixture to a boil and remove from heat. Cool slightly and stir in vanilla. Pour over cooled cake and sprinkle nuts on top.
Lemon Cake
Rosemary Chitsey (Virginia Holly)
1/2 cup butter
2 cups sugar
3 eggs
3 cups flour
1 tsp salt
1/2tsp soda
1 cup buttermilk
2 tablespoons grated lemon rind
2 tablespoons lemon juice
Cream butter, sugar, and eggs. Add flour alternately with milk. Add soda and salt. Add rind and juice.
Bake at 325 degrees in tube pan.
Lemon Glaze:
1 lb powdered sugar
8 tablespoons soft butter
1/2 cup fresh lemon juice
3 tablespoons grated lemon peel
Spread on warm cake. Try to use up all the glaze.
Italian Cream Cake
Rosemary Chitsey