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Lemon Supreme Special Cake

Another from my mother’s recipe collection. We’ve been eating this cake since the 1960s.

Lemon Supreme Special Cake

1 box Duncan Hines Lemon Supreme Cake Mix (If that’s not available, any lemon cake mix will do.)
1 cup apricot nectar (Found in the canned fruit juice section.)
3/4 cup cooking oil
4 eggs
1/2 cup sugar

2 cups powdered sugar
2 lemons (or enough lemon juice to make a glaze)

Mix cake mix, sugar, oil and nectar together. Bake in a tube pan at 325° for 1 hour. Cool, right side up for 15 minutes then remove from pan. Mix 2 cups powdered sugar and the juice of about 1-1/2 lemons (2 lemons if they are not juicy). Pour over cake while still warm to make a glaze.

Tags: Cakes by wanda
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Southern Buttermilk Cornbread

This cornbread recipe is almost like eating cake. The texture is so smooth and moist. It also uses sugar. Some people do not like their cornbread sweet. I don’t think there would be a problem in leaving the sugar out.

Southern Buttermilk Cornbread

1/4 cup sugar
1/2 cup shortening or butter
2 eggs
1/2 cup cornmeal
1-1/2 cup flour
1 cup sweet or buttermilk
2 teaspoons baking powder
1/2 teaspoon salt

Cream sugar and shortening together; add the eggs and mix. Add remaining ingredients and mix well. Pour into a large, hot, greased, iron skillet. Bake at 400° for 30 minutes.

Tags: Breads by wanda
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