In the fall of 2008, "Hurricane Ike" flooded Mac and my home in Bridge City located near to the coast of Texas.
We moved to Minden so we no longer had to cope with hurricanes and could live close to family. Minden is a beautiful town. The people have been cordial, warmhearted and welcoming. However, what I truly miss are our many Bridge City friends
I want to tell you about one of my amazing, dear friends, Audrey Lawson. Audrey is just a good, ol' Christian country "girl." When visiting in her home, one always feels welcome and at ease. She is always helping others by providing transportation or taking them food.
Audrey's children adore her and in my opinion that is a sign of someone's true character. She has a positive attitude and is fun to be with.
Audrey is one of those rare people that have the ability to cheer you up. We keep in touch by telephone and letters. I am proud to be able to call Audrey my friend.
Audrey likes to cook and although she will deny it, she is an excellent cook. Not a gourmet cook but one of those "down home," old fashion cooks. She and I often share recipes and recipe books. She recently sent me a letter with this and a salad recipe enclosed.
I had forgotten that I already had this recipe given to me twelve years ago by a chef named Jerry Hughes.
There are small differences in the ingredients. In spite of those little differences, I am grateful that Audrey helped me to remember this KEEPER cake. I will share her salad recipe at a later date.
2 cups flour
1 & 1/2 cup sugar
1 & 1/2 tsp. baking soda (Jerry used only 1 tsp.)
1 tsp. vanilla extract
*1 can crushed pineapple (do not drain)
Preheat oven to 300 degrees (Jerry said 350 degrees).
Mix all ingredients and pour into a greased 13 X 9 inch pan.
Bake 35 to 40 minutes, then cool.
With a fork, punch holes in cake and pour topping over cake (Jerry pours topping over cake while it is still hot).
1 sm. (5 oz.) evaporated milk
1 cup sugar (Jerry used same amount brown sugar)
1 stick butter or margarine, softened
1 cup chopped pecans (Jerry used either pecans or walnuts)
1 cup coconut
1 tsp. vanilla extract (not in Jerry's recipe)
In a pot, mix milk, sugar and butter together, boil for 5 minutes.
Remove from heat and add pecans, coconut and vanilla. Pour over cake.
*Jerry says this cake can be made with fruit cocktail instead of crushed pineapple. Then it's called "Fruit Cocktail Cake."
I wish everyone had a friend like Audrey.