Cranberry Coconut Coffee Cake
1 (18.25) ounce package yellow cake mix
1 (3.4 ounce) package vanilla instant pudding
5 large eggs
1/2 cup bourbon
1/2 cup milk
1/2 cup vegetable oil
2 cups fresh or frozen cranberries, thawed and chopped
1 cup chopped pecans
1 cup flaked coconut
Sifted powdered sugar
Combine first 6 ingredients in a large mixing bowl; beat at low speed with
an electric mixer until smooth. Beat at high speed 3 minutes. Fold in
cranberries, pecans, and coconut. Pour mixture into a greased and floured
Bundt pan. Bake at 350 degrees for 55 minutes or until a wooden pick
inserted in center of cake comes out clean. Cool in pan on a wire rack 10
minutes, remove from pan, and let cool completely on a wire rack. Sprinkle
with powdered sugar. Yield: one 10-inch cake.
From Southern Living Magazine
Probably 15 years ago
Charleston Wassail
2 Qt. Apple juice
2 c. orange juice
1 c. lemon juice
1 (18-oz.) can pineapple juice
1-2 sticks cinnamon
1 rounded tsp. cloves (whole or ground)
¼ to ½ c. sugar
Combine ingredients & bring to a boil. Reduce heat to low; cover & simmer 1
hour. Serve hot from the stove or use a percolator.
Linda Lay
Future LMS
Madison, Alabama
boofredlay@knology.net
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