| French Christmas Cake November 2007 |
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1 cup butter 2 cups sugar 6 eggs 1 box vanilla wafers (12 oz.) finely crushed in blender 1 7 oz. can of coconut (can use more, I do) 1 1/2 cups broken pecans 1/2 cup milk |
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Cream the butter and sugar until smooth. Add eggs, one at a time, beating after addition of each egg. Then add vanilla wafer crumbs and milk, alternately, a little at a time. Stir in the coconut and pecans. Pour into a greased and floured bundt pan or 9" tube pan. Bake at 350° for 1 1/4 hours. Let cake cool completely before removing from pan. It breaks very easy if removed while still too warm. Word of caution: Check with clean broom straw or uncooked spaghetti pasta pushed in cake for doneness before this time is up. According to the heat of your oven, it may be finished after 1 hour.
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With the holiday season fast approaching, I wanted to share again this year my favorite holiday cake. This is a delicious and moist cake. It contains no flour, but finely crushed vanilla wafers. Hope this will become a favorite of yours as it has my family for many, many years.
Jane Ann in Alabama |
