Barbara D. Mariani of McHenry, Ill., wrote: "My mother will soon be 90 years young and ... she would like her Apple Daffy Cake and I can't find the recipe anywhere.
"It is a very heavy cake. It sets for a day after baking," she said.
Doris Linton of Annapolis responded with tester Laura Reiley's choice.
Apple Daffy Cake
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup angel-flake coconut
1 cup raisins
1 cup black walnuts
3 cups peeled, chopped apples (about 3)
Filling (see recipe below)
Cream together eggs, sugar, vegetable oil and vanilla extract. In another bowl, sift together flour, baking soda and salt and add mixture to the creamed mixture. Add remaining ingredients, except filling, to mixture and stir well. Pour the thick batter into well-greased tube pan. Bake 1 1/2 to 2 hours at 350 degrees, or until tester comes out clean.
Pour filling over the top while hot. Cool on wire rack and gently remove from tube pan.
1 cup light-brown sugar
1/4 cup milk
1 stick butter
Place ingredients over moderate heat and bring to a boil. When cake is still hot, pour filling over cake. Let stand in pan on wire rack until cool, then remove.
Tester Laura Reiley's comments: "Once cooled, slice the cake thinly and serve by itself or with whipped cream or vanilla ice cream. It is a very dense, moist cake, with a rich brown-sugar flavor mingling with that of the apples. The coconut is remarkably subtle, and the black walnuts add just a hint of bitterness to the very sweet cake. It lasts several days wrapped well at room temperature. The suggested amount of oven time (1 1/2 to 2 hours) seems a little high; begin to test the cake at around 1 hour and 15 minutes."
Lucille D. Aler of Reisterstown wrote: "More than 50 years ago, my mother made something called Cherry or Blackberry Roly Poly. This was a rolled dough with filling of cherries or blackberries and was wrapped tight in a white cloth and put in boiling water until done. It was served with sugar and milk. Does anyone have this recipe?"
Terri Mills of Baltimore wrote that she is "looking for a recipe for a Greek soup. It has a very strong lemon flavor. Probably has a chicken broth base and has a lot of rice in it. There used to be a Greek food stand that sold it in the White Marsh Mall; however, the stand closed. This is a very soothing soup for cold and flu season."
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.