Syrian Oriental Cake

2 cups light brown sugar (packed)
½ cup butter or margarine (1 cube)
2 cups all-purpose flour
1 egg
1 cup sour cream
1 tsp. nutmeg
1 tsp. soda
½ cup chopped nuts (pecans)

Work by hand the sugar, flour and butter. Sprinkle half of this mixture into a well-greased spring form pan 7x3 (I use a tube pan). Mix sour cream, soda, and nutmeg together. Pour into the remaining sugar, flour, and butter mixture. Add the egg and beat all well. Pour over mixture in pan. Sprinkle the top with nuts. Bake at
300 degrees for 1 1/4 hours or tested as done.

From the kitchen of Wanita K. Weimer

Poppy Seed Cake

1 box yellow cake mix
2 pkg. instant vanilla pudding (small)
4 eggs
1/3 cup poppy seeds
½ cup (1 cube) melted butter
1 cup sour cream
1 tbsp. almond extract

Combine all and beat about 5 minutes. Bake in greased bundt pan about 1 hour at 350 degrees.

From the kitchen of Erena Levin – Sierra Club Singleaires.

Lemon Jell-o Cake

1 pkg. yellow cake mix
1 small pkg. lemon Jell-O
¾ cup hot water
¾ cup salad oil
1 tsp. lemon extract
4 eggs

Mix Jell-O with hot water and cool. Place all ingredients in a bowl and mix well. Grease and flour a tube pan. Bake 1 hour at 350 degrees.

Lemon Jell-o Cake Icing

1 cup powdered sugar
3 tbsp. lemon juice
Lemon zest of 1 lemon

Mix and pour on cake while warm.
From the kitchen of Angie Ryan, my grandmother.

Cherry Cake

3 cans cherry pie filling
1 tbsp. lemon juice
1 tsp. almond extract
Mix and put into 9”x13” pan.

3/4 pkg. yellow cake mix
Sprinkle over the pie filling mixture.

1 cup chopped walnuts
Add over the cake mix.

Remaining 1/4 pkg. cake mix
Sprinkle over the nuts.

Over all, pour 1 1/2 cubes of melted butter.
Bake 1 hour at 350 degrees.

From the kitchen of Frankie Goss