1 pound butter
1 pound brown sugar
1 pound pecans
one half pound glace cherries
one half pound glace pineapple
4 cups flour
six egg yolks
six egg whites, beaten
1 teaspoon baking powder
1 1/2 ounces pure lemon extract

Cream butter, then cream butter and sugar together. Add egg yolks one at a time alternately with 2 cups flour and baking powder. Beat well after each addition. Use other 2 cups of flour to dredge cherries, pineapple and pecan nuts. Add lemon extract. Gently fold in egg whites, fruits and nuts. Cover and let stand overnight in refrigerator. Pour into a large angel food pan or two loaf pans. Bake slowly three hours at 225° F. Cool. Wrap well and wax paper foil and store in airtight container.

If the finished Texas Pecan Cake seems dry to your tastes use the following sauce poured over the cake while warm:
1 cup orange juice
2 teaspoons orange peel
2 cups sugar

Recipe serves 12 to 15.

4 cups self rising flour
6 eggs
1/2 cup butter
2 cups sugar
20 ounces crushed pineapple
2 cups dates, cut up
2 cups walnuts, chopped
1 cup dark raisins
1 cup light raisins
1 cup green cherries, cut up
1 cup red cherries, cut up
2 teaspoons vanilla extract
2 teaspoons allspice, ground
2 teaspoons cinnamon, ground

Cream sugar and butter, add eggs one at a time, adding pineapple, cut up cherries and 2 cups flour. Add flavorings. Mix remaining 2 cups of flour with the cut up dates, chopped walnuts and raisins. Add date, nut, raisin mixture to the batter. Bake at 275° for 2 1/2 hours.

1 cup butter
1 cup sugar
1 dozen macaroons, broken into small pieces
Sweet cream
4 eggs
1/2 cup shredded pineapple (canned)
1/2 cup nut meats, chopped fine
2 1/2 dozen ladyfingers, split

Cream butter and sugar; add one of the eggs, beat five minutes; repeat until the four eggs are used. Add the pineapple and nuts. Then cover bottom of the pan with ladyfingers, flat side down. Spread one half of butter mixture over ladyfingers; add macaroons, then the remainder of butter mixture. Cover the rest of ladyfingers. Let stand in refrigerator 48 hours. Serve with sweet cream, sweetened and flavored to taste.

4 eggs
1 1/4 cups sugar
2 1/2 cups crushed pineapple
2 tablespoons butter
1 package lemon Jell-O
1 cup chopped nuts
1 pound vanilla wafers

Beat egg yolks and sugar and one half cup pineapple juice until thick. Remove from heat and add butter, Jell-O, pineapple and rest of juice. Let cool and add nuts. Fold in stiffly beaten egg whites. Roll or grind vanilla wafers until fine. Put a layer of vanilla wafer crumbs in the bottom of a long Pyrex dish, then pineapple mixture. Top with rest of vanilla wafer crumbs. Refrigerate for one to two hours or until chilled. Serve with whipped cream. Recipe makes 8 to 12 servings of Pineapple Icebox Cake.

1 pound butter
1 box light brown sugar
8 eggs, well beaten
4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 pound candied cherries
1/2 pound candied pineapple
1 pound dates, chopped
1/2 pound nuts, chopped
1 cup dark Karo syrup
1 cup honey
1/4 cup cooking sherry

Sift flour, spices and baking powder together two or three times. Cream butter and sugar well. Add eggs, fruits, nuts and liquids, gradually beating in flour mixture. Line greased cake pan with heavy brown paper. Grease paper also. Bake in a slow 250° F. oven for three or more hours. Cool, wrapped in store for about three weeks to mellow before using.

6 eggs, separated
1/2 cup pineapple juice
1 tablespoon lemon juice
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1 1/2 cups sugar
1/4 teaspoon salt

Beat egg jokes until thick and lemon colored. Add pineapple juice and lemon juice. Beat until well combined. Sift flour, baking powder and 3/4 cup sugar together two times. Add to your mixture. Wash beaters. Beat egg whites with salt until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff peaks form. Fold batter into egg whites. Bake in ungreased 10 inch tube pan at 325° F. about one hour. Invert; let cool on wire rack.

2 cups apples, tart, paired and sliced
1 tablespoon lemon juice
9 ounces crushed pineapple, drained
1 pound whole cranberry sauce
1 cup quick cooking oats
3 1/2 cups brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
dash of salt
1/3 cup butter or margarine

Toss apple slices with lemon juice; place in a 10 x 6 x 1.5 inch pan. Spoon pineapple and cranberry sauce evenly over apples. Toss dry ingredients with a fork until evenly mixed. Cut in butter until crumbly. Sprinkle over fruit. Bake at 350° F. until fruit is done (about 30 minutes). Recipe makes six servings of Hawaiian Fruit Crumble.

1/2 cup butter or margarine
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 cup crushed pineapple, with juice
2 1/2 cups sifted cake flour
1/8 teaspoon salt
2 1/2 teaspoons double acting baking powder
1/4 cup water
3 eggs, separated
whipped cream

Cream butter or margarine. Add sugar gradually while continuing to cream. Add pure vanilla extract and pineapple. Mix and sift flour, baking powder and salt. Add alternately with water. Beat egg whites stiff; fold in. Bake in 2 greased and floured 8 inch layer cake pans in moderate oven (350° F.) for 35 to 40 minutes. Cool, wrap, seal, label and freeze. To serve, fill and top with whipped cream. Garnish with bits of drained, crushed pineapple.

1 stick butter or margarine
2 cups sugar
3 egg whites
19 ounces crushed pineapple
3 ounces shredded coconut
1 cup black walnut meats
1 teaspoon pure vanilla extract
1 package vanilla wafers

Cream at butter and sugar until light and fluffy. Add beaten egg whites and combined with nut meats, coconut, pineapple and vanilla extract. Place an even layer of wafers in bottom of casserole. Add a thin layer of filling on top of wafers. Repeat until all of filling is used. Place in refrigerator overnight. Remove from casserole by placing in warm water for a few minutes. Recipe makes six servings of Cookless Cake.