To begin this column, I must quote one of my favorite scholars, Garfield the cat with his quote of “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.”

My column this month is devoted to cakes. All shapes and sizes. At my husband’s suggestion, I’m beginning with his all time favorite, Zucchini Cake. He recently said “Honey, you’ve made some awesome desserts in the past, but this cake is just the very best!” He went on to say, if next time we are to take a cake to a carry-in or reunion, please make this cake. Well, can’t get a better recommendation than that can we? Needless to say, it’s never a chore to bake for my husband. Enjoy! 

Zucchini Cake

1 box yellow cake mix
4 eggs
1/2 cup vegetable oil (I use grapeseed)
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 cups grated zucchini (don’t peel and don’t drain)
1/2 cup raisins
1/2 cup chopped pecans (or your nut of choice)

Preheat oven to 350 degrees.

In a mixing bowl, mix the dry cake mix with the eggs, oil and spices. Beat with a mixer. By hand, mix in the grated zucchini, raisins and nuts. Batter will seem thick; that’s OK. Grease and flour a tube or Bundt cake pan. Pour in batter. Bake for 40-50 minutes. I watch to see when it’s pulling away from the sides. Please don’t overbake. This is a very moist cake.
If you’d like to frost it, let the cake cool. If you are not going to frost it, while it’s hot, sprinkle it with powdered sugar. I usually frost it with cream cheese frosting.

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Rhubarb Cake

1-1/2 cups white sugar
1/2 cup butter, softened
1 egg
1 cup milk with 1 teaspoon baking soda added
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all purpose flour
2 cups rhubarb, chopped into small pieces

Topping:
2/3 cup brown sugar
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees.

In a mixing bowl, cream the butter and sugar. Add the egg and beat well. Add the flour, salt, milk, vanilla and mix. Add the rhubarb. Grease a 13x9-inch baking pan. Pour batter into prepared pan. Mix the brown sugar and cinnamon for topping and sprinkle over the batter. Bake for approximately 45 minutes. You can serve this warm or cool. Tastes yummy with whipped topping or vanilla ice cream.

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Aunt Mary Lee's Oatmeal Cake

As I type this recipe I’m looking at my late aunt’s handwriting of this recipe and it brings a tear to my eye. It’s been a year now since she’s passed and I can still imagine her standing in the kitchen wearing a worn apron and smiling! I’m typing this exactly as she has it written.

Pour 1-1/4 cups boiling water over 1 cup oatmeal. Let stand until cool.

Cream 1/2 cup shortening, 1 teaspoon vanilla extract, 1 cup white sugar, 1 cup brown sugar (packed down) and 2 whole eggs.

Add oatmeal to this.

Sift together 1-1/3 cups flour, 1 teaspoon soda, 1/2 teaspoon salt, 1-1/2 teaspoon cinnamon. Add to oatmeal mixture.

Bake at 350 degrees in oven 30 to 35 minutes in greased 9x12-inch pan.

TOPPING:
6 tablespoons melted butter or margarine, 1/2 cup packed brown sugar, 1/4 cup canned milk (or plain milk), 1 teaspoon vanilla, 1 cup coconut and nuts, mixed. Mix well – spread on HOT cake. Leave in pan.