JIMMIE'S NO-BAKE FRUITCAKE (Dated Dec. 9th, 2009)

Jimmie would be none other than Jimmie Daniels of Newland, NC. Jimmie writes the gardening column for the 'Avery Post' newspaper. She is a very special somebody and in the year 2002 won 1st place in a recipe contest in the 'Avery Post', dated Dec. 25th. I was writing the column"Cooking With Adele", at the time and we chose 5 top winners. Jimmie's was number 1 and the other 4 will follow. Enjoy!

"Just one bite of this moist and delicious fruitcake will have you hooked for life. Even non-fruitcake lovers will not be able to take 'just one bite'.
Jimmie Says that she got the recipe out of a Weight Watchers magazine at least 20 years ago and over the years has changed some of the original ingredients in the cake to make it sweeter and a better tasting cake that her whole family enjoys. It is extremely moist and dense enough to cut into bars as well as slices. The No-Bake part does it for me.
Enjoy this cake! It is a must-have for your holiday table as well as a welcome Christmas gift for your family and friends alike.

4 cups miniature marshmallows
1 can Carnation fat-free milk
Soak marshmallows in milk several hours or overnight. In a large bowl add to marshmallow mixture:
2 boxes graham cracker crumbs
1 lb. candied cherries
1 lb. candied pineapple
1 cup light raisins
1 cup dark raisins
2 cups walnuts
2 cups pecans
1/4 cup orange juice

Work above ingredients until moistened and you can no longer see the marshmallows. You may add more orange juice if needed.
Pack mixture very tightly in loaf or spring form pans. Cover tightly and place in refrigerator overnight. Next day unmold and enjoy.

Note: When storing, keep tightly wrapped in the refrigerator. You may also add 1/2 cup chopped dates or 1/2 cup Craisins if you desire.

“This one's been around 15 to 20 years. The first one lasted about that long, too. Fruitcakes are made to withstand the test of time.”-Rikki Rosenburg

LEMON-LIME REFRIGERATOR SHEET CAKE

All it takes is 5 ingredients to make this pretty and positively addictive cake.

1 pkg. lemon supreme cake mix
1 pkg. lime gelatin
1 pkg. lemon instant pudding mix (small box)
1 1/2 cups cold milk
1 envelope Dream Whip

Preheat oven to 350 degrees. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature.

Mix and bake cake as directed in a 9X13 pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake, with meat fork or toothpick, space holes about 1-inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

In a CHILLED, deep bowl, blend and whip topping mix, instant pudding, COLD milk, until stiff, 3 to 8 minutes. Immediately frost cake. Store in refrigerator.

“Dost thou think because thou art virtuous there shall be no more cakes and ale?”~William Shakespeare

MELT-IN-YOUR-MOUTH CHOCOLATE MAYO CAKE

My friend, Sharon Buchanun Fitzwater, submitted this recipe that she says is one of the best chocolate cakes ever. Thank you for sharing Ms. Sharon.

2 c. flour
1 c. sugar
2 t. baking soda
4 T. cocoa
1/4 t. salt
1 c. water
1 c. mayo
1 T. mayo
Milk Chocolate Chips sprinkled on top

(If you use the cake mix version, use yellow cake mix and add the mayo, water, and cocoa.)

Mix and pour into greased and floured 8x13 pan. Bake at 350 degrees for 35 to 40 minutes.

COOKIES-N-CREAM CAKE (Dated Dec. 4th, 2009)

Today is my daughter-in-law Tonya Oakes Forbes birthday and this cake is for her. She is married to my son Joshua and they have two beautiful and sweet girls, Trinity & Josalyn. Welcome to Facebook Tonya, I wish for you the most wonderful day!

1 pkg. white cake mix
1 1/4 cups water
1/3 cup canola oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies

In large bowl, combine the cake mix, water, oil, and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.

FROSTING:
1/2 cup shortening
4 to 4 1/2 cups confectioners sugar
1/4 cup milk
1 tsp. vanilla extract
Oreo cookies-whole and crushed

Beat the shortening, sugar, milk,and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. Decorate the top with whole cookies and the bottom half of sides with crushed cookies.
Serves 12.

LIME CREAM TORTE (Dated, Dec.4th, 2009)

This refreshing cake goes up for Carol Laws this morning because it is her birthday. Refreshing is what Carol has always been to me. She is pretty, and sweet, and always has a smile for you. Happy Birthday Carol!

1 pkg. butter recipe golden cake mix
3 eggs
1 stick butter, softened
1/3 cup plus 1 Tbsp. water
3 Tbsp. freshly squeezed lime juice

In large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-inch round cake pans. Bake at 375 degrees for 20 to 25 minutes or until done. Cool for 10 minutes in pans then remove and allow to cool completely before filling with:

1 can (14oz.) sweetened condensed milk
1/2 cup freshly squeezed lime juice
2 cups heavy whipping cream, whipped

In large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1 1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of the cake with the remaining filling. Refrigerate for at least 4 hours or up to 3 days before serving. Garnish with fresh lime slices to serve. Store any remaining cake in refrigerator.
Serves: 10 to 14

Cooks Note: This easy to prepare cake is light and refreshing and the flavor improves as it sits in the refrigerator. Anyone who eats it wants the recipe!

HONEY BUN CAKE

Bake your honey bunny one of these and listen to their heart go pitter patter.

1 (18.25oz.) pkg. yellow cake mix with pudding
4 eggs
2/3 cup canola oil
1/3 cup water
1 (8oz.) carton sour cream
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
2/3 cup chopped pecans

Combine first 5 ingredients in a mixing bowl.; beat at medium speed of electric mixer until smooth. Set aside.

Combine brown sugar, cinnamon, and pecans; set aside.

Pour half of batter into a greased and floured 9X13 pan. Sprinkle half of sugar mixture over batter. Repeat procedure. Gently swirl batter with a knife.

Bake at 350 degrees for 30 minutes or until done. Remove from oven. Drizzle glaze over while cake is still warm.
Serves: 15 to 18

GLAZE

1 cup sifted powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Combine all ingredients; beat with electric mixer until smooth.

"Now babydoll, sweetie-pie, sugarplum, honey-bun, angel face, You know you better be good."~Santa Claus

KEY LIME RUM CAKE

If you love a key lime pie then you will definately love this key lime cake. It is as refreshing as a warm summer rain.

1 (18.25oz.) pkg. lemon supreme cake mix
1 (3.4oz.) pkg. lemon instant pudding mix
4 eggs
1/2 cup rum
1/2 cup Key Lime juice, the real thing, not bottled
1/2 cup canola oil
2 cups sifted powdered sugar
1/4 cup Key lime juice

Combine first six ingredients; beat 2 minutes at medium speed of an electric mixer. Pour batter into a greased and floured 13X9 pan. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely.

Combine powdered sugar and the 1/4 cup of Key lime juice; drizzle over cake. Cut into squares.
Serves; 15 to 18

"Don't do the crime if you can't do the KEY LIME!"~Homer Simpson

OLD FASHIONED APPLE STACK CAKE

The 'Dried Apple Stack Cake' was a popular Southern Appalachian staple of the earlier pioneers. It was a favorite "wedding cake" amongst mountain people who usually gathered in their barns to dance and eat potluck food. All the neighbors baked thin layers of ginger flavored sorghum molasses cakes and brought them to the wedding party. The family of the bride cooked the spicy dried apples which were used to spread between the layers. The more layers the bride recieved gauged her popularity. The cake always showed up at family and church reunions as well.

DRIED APPLES

Peel apples, slice very thin and dry just like corn. Don't scald apples, use just the raw apple. You can put them in the sun if you have a nice place wher flies won't get to them or put them around your stove, in the window with screen wire. Put them on something so the air can get to them. Dry and use them in the winter for fried pies, stewed fruit or stack cake.

TO COOK THE DRIED APPLES

Put 1 pound apples in heavy pan and cover with cold water. You may need to add water several times to keep apples from sticking to pan. Cook until soft enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1 cup white sugar, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1 teaspoon allspice.

MAKE CAKE

CREAM: 1 cup shortening and 1 cup sugar

ADD: 2/3 cup molasses, 1/2 teaspoon allspice, 1/2 teaspoon cloves, 1/2 teaspoon cinnnamon, 1/2 teaspoon ginger, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda,1/2 teaspoon salt, 1 cup buttermilk, 2 eggs-beaten well.

Add enough flour to make a dough that can be rolled thin. Cut in rounds the size of cake layers, by using layer cake pan. Bake in hot oven around 375 degrees. Spread layers out to cool.

Spread warm, not hot, stewed apples over the layers one at a time and stack one on top of the other. There should be at least six layers and up to 12. Let 'season' for 8 hours before serving.

"In the fall, any of the apple desserts are just right. It's also a perfect season for pear pie. When the weather begins to cool off and I can get local sweet potatoes and pick up persimmons, I enjoy sweet potato and persimmon puddin'. And as the holidays approach, magic pumpkin pie, fruitcake, and apple stack cake are just right on my table."~Foy Allen Edelman, author of Sweet Carolina: Favorite Desserts and Candies from the Old North State

DECADENT FUDGE CAKE

SINFUL! should have been the name of this cake. 2 sticks butter; 1 1/2 cups sugar; 4 eggs; 1 cup buttermilk, 8oz. sweet baking chocolate; 1 cup chocolate syrup; 1 1/2 cups semi-sweet chocolate mini morsels, 4 oz. white chocolate...enough said.

2 sticks butter, softened
1 1/2 cups sugar
4 eggs
1 cup buttermilk
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
2 (4oz.) bars sweet baking chocolate, melted and cooled
1 cup chocolate syrup
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate mini-morsels, divided
4 oz. white chocolate, chopped
2 tablespoons plus 2 teaspons shortening, divided




Cream butter in mixing bowl of electric mixer. Gradually add sugar, beating well. Ad eggs, one at a time, beating well after each addition. Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add the 2 bars of sweet melted baking chocolate, chocolate syrup and vanilla. Mix well. Stir in 1 -cup mini morsels. Pour batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate, and allow to cool completely.

ICING: Combine the white chocolate with 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until melted and smooth. Remove from heat. Drizzle mixture over cooled cake.

Melt remaining 1/2 cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stiring until smooth. Remove from heat, and let cool; drizzle over white chocolate.

“Happy birthday to former First Lady Barbara Bush, who turned seventy-seven this week. Unfortunately, where her granddaughters helped blow out the candles on her cake, it exploded.”~Craig Kilborn

HUMMINGBIRD CAKE

Anyone who was raised in the mountains of North Carolina probally already has this recipe. If not, by all means do bake one sometime when you are filling the need for an incredibly moist cake with the creamiest of frostings!

3 cups flour
2 cups sugar
1 teaspoon each of baking soda, salt and cinnamon
3 eggs, beaten
1 cup oil
1 1/2 teaspoons vanilla
1 (8oz.) can crushed pineapple, undrained
1 cup chopped pecans
2 cups mashed bananas

Combine first 5 ingredients in a large mixing bowl (flour through cinnamon). Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 10 minutes. Remove and cool completely before icing.

CREAM CHEESE FROSTING

1 (8oz.) pkg. cream cheese, softened
1 stick butter, softened
1 (16oz.) box powdered sugar, sifted
1 teaspoon vanilla

Combine cream cheese and butter, beating until smooth. Add sugar and vanilla, beat until light and fluffy.

Frost layers, inside and out.

IRON SKILLET-PINEAPPLE UPSIDE DOWN CAKE

My Mama Joe use to make this very cake in the 10-inch cast iron skillet that I use now to make this caramelized version of one of the best cakes you may ever chance to meet.

1/2 stick butter
1 cup firmly packed brown sugar
1/2 cup chopped pecans
1 (15 1/4-oz.) can pineapple slices, undrained
3 eggs, separated
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
6 or 7 maraschino cherries

Melt butter in a 9 or 10-inch cast iron skillet. Add brown sugar and pecans; mix well. Drain pineapple, reserving 1/4 cup plus 1 tablespoon pineapple juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture; set skillet aside.

Beat egg yolks until thick and lemon colored; gradually add sugar, beating well. Stir in reserved pineapple juice. Beat egg whites (at room temperature) until stiff peaks form; fold into flour mixture. Spoon batter evenly over pineapple slices.

Bake at 375 degrees for 30 to 35 minutes. Immediately invert cake onto a serving plate. Place cherries in centers of pineapple rings.

“Birthdays are nature's way of telling us to eat more cake.”~anon

HEATH BAR CAKE

German chocolate cake mix
1 can Eagle Brand milk
1 jar hot fudge sauce
1 lg. container Cool Whip
6 Heath candy bars (sub. with Clark bar, etc.)

Bake German chocolate cake. While still warm, punch holes in it and pour Eagle Brand milk over it. Also while still warm, pour a jar of hot fudge sauce over cake. Let cool. Spread with Cool Whip. Then sprinkle 6 crushed Heath Toffee candy bars over that. Store in refrigerator.

GEORGE DICKEL TENNESSEE SIPPIN' WHISKEY CAKE

Everybody likes this cake but me. I prefer to drink Dickel rather than eat it. I don't like Rum Balls either. Every Christmas I turn out these cakes in record number and ship them out to all of my clients. Certain ones hide them in cold rooms in their massive homes. Need I say more.

1 pkg. yellow cake mix
1 cup chopped walnuts
6 1/2 oz. pkg. instant vanilla pudding
1/2 cup cold water
1/2 cup corn oil
4 eggs
1/2 cup George Dickel Sourmash Bourbon whiskey

Preheat oven to 350 degrees. Grease and flour a 12-inch Bundt pan. Put nuts in bottom of pan and then mix remaining ingredients with electric mixer until well mixed, about 3 minutes. Pour over nuts. Bake for about 1 hour.
Let cake cool and invert onto serving dish. Prick top and sides with toothpick.

SUGAR GLAZE:
2 sticks butter
1/2 cup George Dickel whiskey
1 cup sugar
1/4 cup water

In small pan melt butter. Blend in sugar and water. Bring to a boil over medium heat, stirring constantly for 5 minutes. Remove from heat. Cool for a few minutes and then add George Dickel. Slowly pour small amount of glaze over top and sides allowing time for cake to completely absorb glaze.

"Reddish amber hue. Spicy toffee and walnut nose with a whiff of charcoal. A robust entry leads to a faintly sweet medium-bodied palate with treacle, nuts, and spicy oak elements. Finishes with caramle, rancio, and a brash wave of brown spices. An extroverted Tennessee whisky."-(tastings.com)

APRICOT BRANDY POUND CAKE

2 sticks butter, softened
3 cups sugar
6 eggs
1 (8oz.) carton sour cream
1/2 cup apricot brandy
1 tsp. orange extract
1 tsp. vanilla extract
1/2 tsp each of lemon and rum extract
1/4 tsp. almond extract
3 cups all-purpose flour..do not sub self-rising
1/4 tsp. baking soda
1/2 tsp.salt

Cream butter; gradually add sugar, beating well at medium speed on your electric mixer. Beat in eggs, one at a time.
Combine sour cream and next 6 ingredients with a wire whisk. Combine remaining dry ingredients; mix well.
Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 45 minutes. Cool in pan 15 minutes; remove from pan, allow to cool completely.

"More varied than any landscape was the landscape in the sky, with islands of gold and silver, peninsulas of apricot and rose against a background of many shades of turquoise and azure.”-Cecil Beaton

"BLACK MOUTH" CAKE

Definately a cake for "chocolate addicts", Black Mouth gets its name from the effect of eating a cake which contains 12 ounces of bittersweet chocolate. It is as rich as Bill Gates therefore it needs no icing but a dollop of whipped cream and slices of strawberries are a nice serving accompaniment. In Louisiana it is known as 'Bouche Noire'. It is extremely rich and truffle-like.

12 ounces bittersweet chocolate
1 1/2 cups sugar
1/2 cup bourbon
2 sticks butter, cut into chips and softened
6 big eggs at room temperature
1 1/2 tablespoons flour
sliced strawberries and whipped cream for garnish

Preheat oven to 375 degrees. Butter a 9-inch springform pan, then cover bottom with a sheet of buttered parchment paper. Cover outside of pan with foil. This is to keep the water from leaking in while cooking. Place pan in a large roasting pan with 1-inch sides.

Chop chocolate into 1/4-inch pieces and place in a large stainless steel mixing bowl. Bring 1-inch of wagter to a boil in a saucepan. Place bowl of chocolate on top of saucepan and stir as chocolate melts. In anoher saucepan combine 1 cup sugar and bourbon. Bring to a low boil, stirring occasionally. When sugar is fully dissolved, pour hot milk over chocolate and stir until completely melted. Remove bowl from saucepan. Add butter, a few chips at a time, allowing them to melt completely before adding more. In another stainless steel mixing bowl, mix eggs, flour and remaining sugar on high speed 5 minutes or until thick and pale yellow. Using a rubber spatula,fold egg mixture into melted chocolate and blend. Pour into springform pan and smooth surface with spatula. Fill roasting pan with hot tap water until it reaches halfway up the side of springform pan. Bake cake for 1 hour. Top of cake should have a thin dried crust when done. Remove from oven and allow to cool for 1 hour at room temperature. Cover pan with plastic wrap and allow to cool for at least 4 hours in refrigerator.

To Serve: Carefully remove sides of springform pan. Place a plate over the top and invert cake onto plate. Remove bottom of pan and parchment paper from cake. Slice and top with strawberries and unsweetened whipped cream.

"Don't wreck a sublime chocolate experience by feeling guilty."~Lora Brody

PEACHES AND CREAM CAKE (Dated Nov. 24th, 2009)

Happy Birthday to Gloria Freeman. She always has a radiant smile for everybody. I think you will love this cake Gloria. It is peachy just like you! Have the most wonderful day and a glorious Thanksgiving.

1 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup milk
1/4 cup plus 2 Tbsp. butter, softened
2 lg. eggs
2 (3.4oz.) pkgs. vanilla pudding mix
2 (16oz.) cans sliced peaches in syrup, undrained
2 (8oz.) pkgs. cream cheese, softened
1 cup plus 2 Tbsp.sugar, divided
1 tsp. ground cinnamon

Combine first 7 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Pour batter into a greased 13-X-9 pan.
Drain peaches, reserving 1/4 cup plus 2 Tbsp. syrup. Set reserved syrup aside. Arrange peach slices over batter. Set aside.
Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add reserved syrup, 1 Tbsp. at a time, beating until smooth. Spoon cream cheese mixture over peaches. Combine remaining 2 Tbsp. sugar and cinnamon; sprinkle evenly over cream cheese mixture.
Bake at 350 degrees for 45 minutes. Cool in pan on a wire rack.
Serves: 12

"A man's growth is seen in the successive choirs of his friends." ~Ralph Waldo Emerson

BROWN SUGAR ANGEL FOOD CAKE

My dear friend Ramona Odom's birthday is today and I would like to dedicate this light as a feather cake to her. She has always been an angel in my eyes.

10 egg whites
2 teaspoons vanila extract
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 cups firmly packed brown sugar, divided
1 1/4 cups sifted cake flour

Beat egg whites and vanilla in a large mixing bowl at high speed of an electric mixer just until foamy. Add cream of tartar and salt; beat until soft peaks form. Press 1 cup brown sugar theough a sieve; gradually sprinkle over egg white mixture, beating until stiff peaks form.
Sift together remaining 1 cup brown sugar and cake flour. Sprinkle flour mixture, 1/4 cup at a time, over egg white mixtuer, folding in gently. Pour batter into an ungreased 10-inch tube pan. Bake at 350 degrees for 45 to 50 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow metal spatula; remove from pan.
Yield: one 10-inch cake

"We are each of us angels with only one wing, and we can only fly by embracing one another."~Luciano de Crescenzo

DIVINE COCONUT CAKE

This for my sweet friend Carol Lynn Loven. Make this 3 days ahead of time because that is how long it has to sit in the refrigerator before you can dig in to it; and dig you will! It truly is DIVINE!

1 box butter cake mix
1 3/4 cups sugar
2 cups sour cream
4 cups fresh coconut-grated, or 2 (6oz.) pkgs. frozen-thawed
1 (9oz.) Cool Whip

Preheat oven to 350 degrees. Prepare cake according to directions on package.
Spoon batter in to 2 greased and floured 8-inch round cake pans. Bake for 30 to 35 minutes. Cool in pans 12 minutes. Remove and cool completely.
Split cake layers in half. Combine sugar, sour cream and coconut. Reserve 1 cup for frosting. Spread remainder between layers, split side up. Combine reserved 1 cup with Cool Whip. Blend until smooth. Spread on top and sides of cake. Seal in an airtight container and refrigerate for 3 days and 3 nights prior to serving.
Moist & Luscious! Makes a great Holiday cake. Be sure to let it sit in the fridge for the 3 full days. The longer it sits the better it gets.

“Eat coconuts while you have teeth”-Singhalese Proverb

BLACKBERRY WINE CAKE

The longer this cake sets, the better it tastes.

1 box white cake mix
1 small box blackberry jello
1 cup canola oil
4 eggs
1 cup blackberry wine or merlot


Mix together for 2 to 3 minutes. Pour into a greased and floured bundt pan and bake at 350 degrees for 45 to 50 minutes.

GLAZE: Mix 1 cup confectioner's sugar and 1/4 cup wine and pour over cake while hot. Let stand for 15 minutes, take the cake out of the pan.

"Wine talks; ask anyone."- Blackberry Wine

EGGNOG POUND CAKE

Whew!! Just got this out of the oven and the smell of it has made me dizzy, not to mention the taste. It is out of this world. This was my first attempt at this particular recipe and I am rating it right up at the top with all of my other pound cake recipes. You cannot go wrong with this one.
2 sticks butter, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups all-purpose flour
1 cup commercial diary eggnog
1 cup flaked coconut
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. almond extract

Cream butter, shortening and sugar, beating well at medium speed of electric stand mixer. Add eggs, one at a time, beating well after each addition.
Add flour to creamed mixture, alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings by hand with wooden spoon.
Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 25 minutes. Cool in pan 10 minutes; remove from pan and cool completely.

"A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece"~Ludwig Erhard