STEVEN'S GOLDEN FRUITCAKE

Preheat oven to 300°. Line 10" tube pan with foil. In large bowl, combine all fruit except cherries with flour( about 3/4 c.) until fruits and nuts are well coated to prevent them sinking in batter. In another large bowl with mixer at medium speed, beat butter with sugar until light and fluffy. Add 3 cups flour, baking powder, salt, eggs, extract and sherry or orange juice and beat at low speed until well mixed, constantly scraping bowl. Increase speed to medium and beat 4 minutes longer, occasionally scraping bowl. With spoon, stir fruit mixture into batter until well mixed. Spoon batter evenly into foil-lined tube pan then bake fruitcake 3 hours or until toothpick inserted in center of cake comes out clean. Cool completely in pan on rack; remove from pan, peel off foil. Flavor improves on storing. Wrap TIGHTLY with plastic wrap, then foil. Before serving: In small saucepan over low heat, melt jelly; brush on cake. Press in cherries and almonds in flower design. Let glaze set.

Note: Here's one other one Steven loved, I used to make him one every Christmas. He would cut it up and freeze it. It would last him until February!                                                                           Ruth Havens - New York
                                                                                    In loving memory of
                                                                                Steven William Havens

 

PAUL'S BUTTERMILK POUND CAKE

Cream Crisco and sugar. Add eggs one at a time. Place baking soda and salt in the buttermilk. Add extract to sugar mixture. Add buttermilk mixture and flour alternately in small amounts to the sugar mixture. Grease and flour a bundt pan. Pour in batter. Bake at 350° for 55-60 minutes. Cool in pan on wire rack for 45 minutes. Invert pan and remove cake.
                                                                            Penne Richards - Colorado
                                                                                       In loving memory of
                                                                                        Paul Dallas Powell

REESEY'S APPLE DAPPLE CAKE
 

Cream eggs, oil, and white sugar. Then add flour, soda, cinnamon, and salt. Mix together and add: coconut, nuts, diced apples, and vanilla. Pour into greased 9 x 13 inch cake pan and bake at 350° for 1 hour, test for doneness by inserting a toothpick in the center. If it comes out clean it is done. Serves several people. This recipe creates a very heavy, moist cake -- excellent!

Note: Also in memory of Reesey's Grandma McKinney who made this cake for her.
                                                                           Karla Henderson - Missouri
                                                                                       In loving memory of
                                                                      Durese (Reesey) Farris Nelson