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Pudding Cake

  ----- Original Message ----- 
  From: Diane
  To: phaedrus 
  Sent: Thursday, December 12, 2002 12:26 PM
  Subject: Grandma's Pudding Cake with Lemon or Orange glaze

  Dear Phaedrus,
My Grandma used to make a 'pudding cake' that she topped with 
some kind of glaze made using canned frozen concentrate of lemon 
or orange juice.
She added a package of 'instant pudding' mix to her batter and baked 
the cake in a loaf pan.
After it was baked, but still warm, she poured this unknown heated 
glaze over the cake while it was still in the loaf pan. The glaze 
mixture would soak in and eventually some would pool in the bottom 
of the pan.
She would use either orange or lemon but the orange was a family 
favorite. The cake was similar to a pound cake in texture but the 
sweet tart glaze really made the difference.
I have lost her recipe but would love to make this cake for my family. 
Can you help me find it?
Thank you for your time and attention to this request.

Hello Diane,

There are dozens of similar recipes. All seem to use cake mix. Several below.


  Lemon  Pudding  Cake

   Ingredients : 
   1 pkg. yellow cake mix
   1 pkg. instant lemon pudding mix
   4 eggs
   3/4 c. oil
   3/4 c. water
   1/3 c. orange or lemon juice
   2 tbsp. butter
   Powdered sugar

   Preparation : 
      Mix for 2 minutes and bake in 9 x 2 x 13-inch pan at 350 degrees
   until it springs back to touch.  Prick with fork while hot and
   drizzle glaze over top.  Mix to a thin glaze type frosting.
   Orange  Butter  Cake

   Ingredients : 
   1 pkg. butter cake mix
   1 box vanilla pudding, instant
   4 eggs
   1/2 c. water
   1/2 c. orange juice
   1/2 c. oil
   1 c. chopped nuts
   1 stick butter
   1 c. sugar
   1/4 c. water
   1/4 c. orange juice

   Preparation : 
      Preheat oven to 350 degrees.  Combine cake mix, pudding, water,
   orange juice and oil; mix well.  Beat eggs one at a time and fold
   into cake mixture.  Meanwhile, grease bundt pan and sprinkle nuts on
   the bottom.  Pour batter evenly into prepared pan.  Bake at 350
   degrees for 50 minutes or until done.  While cake is baking, bring
   glaze ingredients to a boil.  Cool 2 to 3 minutes.  Just before cake
   is removed from the oven and still in the bundt pan, pour glaze over
   cake.  Let glaze soak in for 2 minutes or so, then turn cake out
   onto plate.  
   Orange  Juice  Cake

   Ingredients : 
   1 box Duncan Hines cake mix (yellow)
   4 eggs
   1 box instant vanilla pudding mix
   1/2 c. Crisco oil (or other)
   3/4 c. orange juice
   1/2 c. pecans, chopped
   1 c. sugar
   1 stick butter
   3 c. orange juice

   Preparation : 
      Mix all the ingredients together except for nuts.  Spray a bundt
   cake pan and line bottom of pan with nuts.  Pour cake mix in and
   bake at 350 degrees for 25 to 30 minutes or until done.  Boil for 1
   minute.  Pour over hot cake that you've stuck holes in with fork. 
   Let set in pan 20 minutes to cool, turn out on plate and serve warm
   or cool. 
  Orange  Bundt  Cake

   Ingredients : 
   1 box butter recipe Duncan Hines cake mix
   4 eggs
   1/2 c. oil
   1 sm. pkg. instant vanilla pudding
   1 c. orange juice
   1 sm. pkg. chopped nutsGLAZE:
   1 stick margarine
   1/2 c. sugar
   1/4 c. orange juice

   Preparation : 
      Mix all ingredients.  Flour and grease bundt pan.  Sprinkle nuts
   in bottom of pan.  Pour cake mixture into pan.  Bake at 350 degrees
   for 40 to 50 minutes.  Bring to a boil, boil 2 minutes.  Pour over
   cake while both are warm. 
  Easy  Orange  Pound  Cake

   Ingredients : 
   1 box deluxe yellow cake mix
   1 box (5 1/4 oz.) instant vanilla pudding
   1/2 c. vegetable oil
   4 eggs
   3/4 c. orange juice
   1 tsp. orange extract (you can use
      more if you desire)
   1 1/2 to 2 c. confection sugar
   1/4 c orange juice

   Preparation : 
      Preheat oven to 350 degrees.  Combine ingredients and mix.  Pour
   into a prepared tube pan.  Bake for 40 to 45 minutes or until done. 
   Top with glaze while still warm.  Combine and pour over cake.

Pseudo Rum Balls

  ----- Original Message ----- 
  From: Ed 
  To: phaedrus
  Sent: Friday, December 13, 2002 7:53 AM
  Subject: seudo rum balls!

  My mother used to make a spooge cake/angel cake rum ball 
  (or as she called them).  Recipe probably came off the back 
  of the store bought cake.  Anyway, she would take the spooge 
  cake, cut it into inch squares.  Dip them in what I remember 
  must have been rum and melted butter, then rolled into a dry 
  mixture which gave them a toasted/crumbly texture. I know this 
  isn't much help.  But, does you database have anything like this.  
  I've seen chocolate rum ball recipes everywhere, but these were 
  not chocolate.  Thanks so much.  Happy Holidays. Ed

Hi Ed,

I can't find any that are made with angel cake, but the below ones made with vanilla wafer crumbs are pretty tasty.


  Rum  Balls

   Ingredients : 
   1 1/2 c. vanilla wafer crumbs, about 50 cookies
   1/4 c. dark rum
   1/4 c. honey
   8 oz. (2 c.) ground walnuts 
   conf. sugar

   Preparation : 
     Combine all ingredients, except sugar, blend thoroughly.  Shape
   into small balls about one inch in diameter.  Roll in sugar.  Store
   tightly in covered container.  About 2 1/2 dozen.    
   Rum  Balls

   Ingredients : 
   1 c. sweetened condensed milk
   1 c. finely chopped walnuts
   11 oz. vanilla wafers, chopped fine
   Powdered sugar
   3 oz. coconut
   1/4 c. rum

   Preparation : 
      Combine all ingredients except sugar.  Mix well.  Refrigerate
   overnight.  Roll into balls, about 1 rounded teaspoon, and then roll
   in powdered sugar.  Store in refrigerator.  Makes 60 balls.  (Good
   to make around Thanksgiving to use at Christmas.) 

Poached Pears

  ----- Original Message ----- 
  From: Kate
  To: phaedrus
  Sent: Wednesday, December 11, 2002 10:47 AM
  Subject: Poached Pears "My Great Recipes"

  I have a large collection of the "My Great Recipes" laminated 
  cards from about 15 years ago.  Unfortunately, I lost my favorite 
  card - the "Poached Pears" (with a vanilla sauce.)  Could any of 
  your readers with the set look up the information and email it to 
  Also, if anyone is missing some of their cards, I am happy to look 
  in my set and try and help.


Hi Kate,

Is the below recipe correct? If not let me know.


 Recipe: Poached Pears with Vanilla Sauce  
 3 cups water 
 2 Tbsp. pure vanilla extract  
 1 cup sugar 
 4 - 6 ripe pears, peeled, sliced in half and cored 
Combine water, vanilla and sugar in a saucepan. Cook over medium heat 
until sugar is dissolved. Add pears and simmer for 20 minutes. Remove 
fruit and set it aside to cool. Heat syrup until it thickens slightly. 
Place fruit in dessert bowls and pour syrup over top of fruit.  
Yield: 6 to 8 Servings  
From: Kate
To: "phaedrus" 
Subject: Re: Poached Pears "My Great Recipes"
Date: Thursday, December 12, 2002 8:06 AM

It's close, but not the one.  The one I'm thinking of uses whole pears, 
not cored and sliced ones, and while they are poached in a sugar/water 
sauce, the topping is made in a different pan with something else 
(I think, but I'm not sure, there may be butter in that - it is a very 
rich, thick vanilla sauce.)

Thank you so much for getting back to me!  I hope someone has one of 
their "My Great Recipes" cards and can find this!

Hello Kate,

I do have a reader with the set of cards. However, she could not find a recipe among them for "Poached Pears with VANILLA Sauce." She did, however, find the below recipe for "Poached Pears with CARAMEL Sauce". Could that be it?


  Poached Pears with Caramel Sauce
  Prep time: 15 min.
  Simmering time: 15 min.

  Freshly poached pears is a homemade caramel sauce is one of the most 
  elegant of desserts, yet is simple to prepare.

  For 4 servings:
  4 fresh, ripe pears
  3/4 cup sugar
  1 1/2 cups water
  1 Tbs. lemon juice
  1/2 cup sugar
  1/2 cup whipping cream
  1 tsp. vanilla extract
  1 tsp. butter or margarine
  Lemon slices and lemon leaves for garnish

  1. Pare the pears, leaving stems intact, but remove the flower ends.
  2. Heat the 3/4 cup sugar and water.  Stir in the lemon juice.  
  Add pears.  Bring to a boil.  Reduce heat.  Simmer 15 min. or until 
  pears are tender.  Remove from heat.  Cool pears in syrup.
  3. In another saucepan, heat the 1/2 c sugar and whipping cream to 
  a boil.  Cook, stirring, about 3 min. until sugar is dissolved and 
  sauce thickens.  Remove from heat.  Add vanilla and butter.
  4. To serve, spoon sauce over drained pears, coating them evenly.  
  Garnish with lemon slices and lemon leaves.  Pears can be served warm, 
  at room temperature or chilled.

  Good served with: roast beef dinner.

  Tips: Pears may be poached in advance and refrigerated in the poaching 
  syrup.  Sauce can be prepared ahead, too.  Sauce is also excellent 
  served over fresh raspberries or grapes.

  For 2 servings: Half of the ingredients, except make full recipe of 
  poaching liquid as pears need to be covered while cooking.
  For 8 servings: Double the ingredients.  Increase simmering time to 
  about 20 min.
From: Kate
To: "phaedrus" 
Subject: Re: Poached Pears "My Great Recipes"
Date: Friday, December 13, 2002 8:48 AM

You are the BEST!

And, I have most of the My Great Recipes too, if I can ever help with 
someone else's request.

Many thanks,
Merry Christmas!

Brown Sugar Apple Pie

  ----- Original Message ----- 
  From: Kathy
  To: phaedrus
  Sent: Saturday, December 14, 2002 3:00 PM
  Subject: brown sugar apple pie

  Dear Phaedrus,
  What a great idea for a website! I have enjoyed looking through 
  your site and when I have some time I plan to come back and check 
  out some of the interesting looking recipes.
  I am looking for a recipe for Brown Sugar Apple Pie. It was part 
  of the McCall's Great American Recipe Card Collection in the 1970's. 
  I would really appreciate it if you can find it. I have searched 
  other sites and done a google search so far and have not been able 
  to find it. I also wrote a couple of e-mails to persons looking for 
  another recipe from that collection hoping they may have the recipe 
  I need. I have not heard back from them but if I get the recipe I 
  will let you know so you don't have to continue searching. 

Hi Kathy,

Are any of the recipes below correct?


  Brown  Sugar  Apple  Pie

   Ingredients : 
   1/2 c. light brown sugar
   1/2 c. granulated sugar
   2 tbsp. flour
   3/4 tsp. cinnamon
   1/2 tsp. nutmeg
   1/2 tsp. salt
   6 c. thinly sliced tart apples
   1 1/2 tsp. grated lemon peel
   2 tbsp. butter
   1 egg yolk

   Preparation : 
      Preheat oven to 425 degrees.  In large bowl, mix sugar, flour,
   cinnamon, nutmeg and salt.  Add apples.  Toss lightly to combine.
   Turn apple mixture into pastry lined pie plate mounding up in center
   to support top crust.  Sprinkle with lemon peel.  Dot with butter.
   Roll out top crust, cut slits for steam vents.  Mix egg yolk and 1
   tablespoon water.  Brush on crust.  Bake 45 to 50 minutes. 
   Brown  Sugar  Apple  Pie

   Ingredients : 
   6 cooking apples, pared and sliced
   2/3 c. sugar
   1/2 c. butter, softened
   1/2 c. brown sugar
   1 c. flour
   Pinch of salt
   Whipped cream

   Preparation : 
      Preheat oven to 325 degrees.  Butter a 9 inch pie plate.  Pile
   apples in plate and sprinkle with sugar, butter and cinnamon.  Next
   cream butter and sugar; add flour and salt.  Press this crumbly
   mixture firmly over apples.  Bake for 45 minutes or until apples are
   tender.  Serve garnished with whipped cream.  Note:  For variation,
   substitute fresh peaches for apples.
   Brown  Sugar  Apple  Pie

   Ingredients : 
   1/2 c. water
   1/2 c. white sugar
   1 c. flour
   1/2 c. brown sugar
   1/2 c. butter
   Dash of nutmeg

   Preparation : 
      Blend together, spread over apples that have been cut and
   arranged in pie crust. Bake at 400 degrees for 45 minutes.
   Brown  Sugar  Apple  Pie

   Ingredients : 
   2 (9 inch) pie crusts
   3 tbsp. flour
   1/8 tsp. nutmeg
   1 tbsp. lemon juice
   1 tbsp. granulated sugar
   2/3 c. brown sugar
   3/4 tsp. cinnamon
   2 1/4 lbs. (7 c.) sliced apples
   1 tbsp. heavy cream or milk

   Preparation : 
     Preheat oven to 425 degrees.  Place oven rack in lowest position. 
   Mix brown sugar, flour, cinnamon and nutmeg in a large bowl.  Add
   apples and lemon juice.  Toss gently to mix and coat.  Place bottom
   crust in pie plate.  Spread mixture on crust, mounding apples in
   center.  Scrape any juices in bowl over apples.  Place top crust on
   pie, pressing edges together and rolling up to form rim.  Brush with
   cream.  Sprinkle with sugar.  Cut slits for steam to escape.  Bake
   20 minutes.  Reduce temperature to 375 degrees and bake 20-25
   minutes.  Cool on rack.   

Fruitcake Cookies

  ----- Original Message ----- 
  From: Gwen
  To: phaedrus
  Sent: Saturday, December 14, 2002 11:41 AM
  Subject: A question re: the recipe below

  Dear Uncle Phaedrus,

  I was looking for a recipe for fruitcake cookies, I have some 
  leftover fruit from making fruitcakes. I really like this recipe 
  but I question the amount of baking soda(1/2 cup). This just 
  doesn't sound right to me. Before I start this project, I would 
  like to know if you can confirm that this measurement is indeed 
  correct or a mistake, and what the true measurement of the baking 
  soda is.. If  you cannot, do you have a fruitcake cookie recipe 
  that is similar to the one below. I am sending you the recipe, 
  I retrieved from the cookie website.

  Thanks for your help,
  Cookie Recipes Online ::

  Bourbon Fruitcake Cookies

  1/2 cup butter or margarine, softened 
  1 cup firmly packed brown sugar 
  4 large eggs 
  1 teaspoon ground nutmeg 
  1 teaspoon ground mace 
  1 1/2 teaspoon ground cinnamon 
  3 cups flour, divided 
  (1/2 cup baking soda )(should be: 1 tsp baking soda)
  3 tablespoons buttermilk 
  1/2 cup bourbon 
  1 cup raisins, seedless 
  1 pound chopped pecans 
  1 pound candied pineapple, diced 
  4 ounces candied cherries, chopped 
  1 package (8 ounces) dates, chopped 

  Cream butter and sugar with electric mixer until light and fluffy. 
  Add eggs, one at a time, beating after each addition. Combine mace, 
  nutmeg, cinnamon, and 2 cups of the flour in a bowl, stirring well. 
  Combine soda and buttermilk in a small bowl, stirring well. Gradually 
  add flour mixture to butter mixture, blending well after each addition. 
  Add buttermilk mixture and bourbon, beating well. Combine fruit and 
  nuts in a large bowl; toss with remaining 1 cup flour. Add fruit and 
  nuts to the batter; stir until well blended. Drop batter by teaspoonfuls 
  onto cookie sheets. Bake at 325 degrees F. for 15 minutes. Store cookies 
  in an airtight container with an apple half to keep moist

Hi Gwen,

I think you are correct in questioning that amount of baking soda. Judging by the recipes that I found (see below), that should be 1 tsp. baking soda.


   Fruitcake  Cookies

   Ingredients : 
   1 1/2 c. raisins
   1/4 c. orange juice (or bourbon)
   3/4 c. flour
   3/4 tsp. cinnamon
   3/4 tsp. baking soda
   1/4 tsp. nutmeg
   1/4 tsp. ground cloves
   2 tbsp. butter or margarine
   1 egg
   1/4 c. packed light brown sugar
   2 c. pecan halves or broken walnut halves
   4 oz. citron, diced
   8 oz. candied cherries (1 1/2 c.)
   Confectioners' sugar

   Preparation : 
      Stir together raisins and orange juice; let stand 1 hour.  Mix
   flour, soda and spices; set aside.  In large bowl, cream butter
   lightly. Beat in brown sugar, then egg.  Stir in flour mixture.  Add
   raisins and juice, nuts and fruits, mix well.  Drop by teaspoonfuls
   about 1 inch apart on greased cookie sheets.  With wet fingers,
   press fruit and nuts into batter to form compact balls.  Bake in
   preheated 325 degree oven for about 15 minutes or until edges are
   lightly browned.  Remove cookies at once to cool on racks.  Before
   cooling, sprinkle with confectioners' sugar.  Store in airtight
   container in cool, dry place with waxed paper between layers.  Best
   when aged about 2 weeks.  Makes about 4 dozen. 
   Fruitcake  Cookies

   Ingredients : 
   1 lb. red cherries, chopped
   1 lb. green pineapple, chopped
   1 lb. pecans, chopped
   15 oz. golden raisins
   3 c. flour
   1/2 c. butter, softened
   1/2 c. brown sugar
   4 eggs
   1/2 c. bourbon
   3 tbsp. milk
   1 tsp. cinnamon
   1 tsp. nutmeg
   1 tsp. baking soda
   1/2 tsp. cloves

   Preparation : 
      Mix fruit and nuts with 1/2 cup of the flour.  Cream butter and
   add sugar.  Add eggs, one at a time, and beat well.  Separately mix
   the spices with the remaining flour.  Add the dry ingredients to the
   sugar mixture, alternating with the bourbon and the milk.  Add the
   fruit and nuts.  Drop by the teaspoon on a greased cookie sheets. 
   Bake at 300 degrees for 15-20 minutes.  Makes about 5-6 dozen
   Fruitcake  Cookies

   Ingredients : 
   1/2 lb. butter
   1 c. light brown sugar
   2 lbs. shelled pecans, cut up
   4 eggs, slightly beaten
   3 c. cake flour
   1 tsp. cinnamon
   1 tsp. cloves
   1 tsp. allspice
   3 tsp. (scant) soda
   3 tbsp. milk
   2/3 c. bourbon
   1 lb. glazed cherries
   1 lb. glazed pineapple
   1/2 box raisins

   Preparation : 
     Cream butter and sugar.  Add eggs and flour.  Cut up fruit; add to
   mixture along with remaining ingredients.  Drop cookies onto a
   greased cookie sheet.  Bake at 300 degrees for 15 to 20 minutes.  
  Christmas  Fruitcake  Cookies

   Ingredients : 
   1 c. butter, softened
   1 1/2 c. sugar
   2 eggs
   2 1/2 c. flour
   1/2 tsp. salt
   1 tsp. baking soda
   1 tsp. cinnamon
   2 (8 oz.) pkgs. pitted dates, chopped
   3 c. pecans, chopped
   1 (8 oz.) pkg. candied pineapple, chopped
   1 (8 oz.) pkg. candied cherries, quartered

   Preparation : 
     Cream butter and sugar.  Add eggs, beat well.  Add dry ingredients
   and mix well.  Add the rest.  Drop on lightly greased cookie sheet. 
   Bake at 375 degrees for 13 minutes.  
   Christmas  Fruitcake  Cookies

   Ingredients : 
   1 c. oleo
   1 1/2 c. brown sugar
   2 eggs
   2 2/3 c. flour
   1 tsp. soda
   1 tsp. cinnamon
   1 tsp. vanilla
   4 slices red candied pineapple
   4 slices green candied pineapple
   1/2 lb. candied red cherries, whole or half
   1 lb. chopped dates
   1 c. filberts, whole
   1 c. English walnuts, whole
   1 c. pecans, whole

   Preparation : 
     Cream first 3 ingredients.  Mix with next 4 ingredients.  Add rest
   of ingredients.  Drop onto cookie sheet.  Bake at 350 degrees for 10
   minutes.  Freeze, keeps well.  


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