Cooking Favorites of Marlinton
Elizabeth’s Cake
Lib Faulknier
1 box Duncan Hines yellow cake mix
1 small can crushed pineapple
1 box instant vanilla pudding
4 eggs
Drain pineapple and add enough water to the juice to make 1 cup.
Combine all ingredients except the vanilla pudding
Mix on medium speed for 2 minutes.
Add instant pudding and beat for 3 minutes.
Fold in drained pineapple.
Bake in a greased tube pan at 350º for 1 hour.
Let cool in pan.
You can make a chocolate cake by this same recipe. Omit the pineapple and use chocolate pudding and chocolate cake mix.
Thelma’s Peach Preserves
Frances Dilley
5 cups crushed peaches
2 cups crushed pineapple
7 cups sugar
3 – 3 oz. pkgs. apricot jello
Mix together peaches, pineapple and sugar. Bring to a hard boil, stirring often.
Cook for 15 minutes.
Remove from heat.
Skim off foam.
Add apricot jello.
Stir well to dissolve. Let cool and fill hot jars.
Keep in freezer.
