| Yield: 1 cake | Pound Cake |
| 1/2c Crisco shortening | Cream Crisco, butter and sugar together until creamy. Mix |
| 1/2c butter | eggs in one at a time, beating one minute after each. Blend |
| 2c sugar | in flour and mix well. Add vanilla. Bake in greased and |
| 6 eggs | floured tube pan at 300 degrees for 60 to 70 minutes or |
| 2c flour | until done. |
| 1t vanilla | |
| Yield: 1 cake | Old Fashioned Fig Cake |
| 2c flour | Sift together first 6 ingredients and set aside. Mix sugar, |
| 1t salt | oil, eggs and buttermilk. Add dry ingredients and then add |
| 1t baking soda | pecans, fig preserves and vanilla. Grease and flour bunt |
| 1t cloves | pan, pour mixture into pan and bake at 350 degrees for |
| 1t nutmeg | 45 to 60 minutes until done. |
| 1t cinnamon | |
| 1 1/2 c sugar | |
| 1c Crisco oil | |
| 3 eggs | |
| 1c buttermilk | |
| 1c fig preserves | |
| 1c chopped pecans | |
| 1t vanilla | |
| Yield: 1 cake | Buttermilk Cake |
| 1c Crisco | Cream Crisco, sugar, and butternut flavoring. Add eggs, |
| 3c sugar | one at a time, mixing well between each egg. Dissolve |
| 2t vanilla | soda in the buttermilk. Add the flour and buttermilk in |
| 5 eggs | alternating amounts to the egg mixture, mixing well as the |
| 1/3t baking soda | ingredients are added. Bake in a greased and floured tube |
| 1c buttermilk | pan at 325 degrees for about 70 minutes or until done. |
| 2t butternut flavoring | Dump out onto a cake plate and glaze while it is still hot. |
| 3c cake flour sifted 4 times | |
| Buttermilk Cake Glaze | |
| 1c powdered sugar 1T water | |
| 2T orange juice concentrate | |
| Mix the glaze ingredients thoroughly and pour over cake | |
| while it is still hot. |
