Wafer crumbs used in cake



Alzada Ross Hill of Silver Spring was looking for a recipe for a vanilla-wafer poundcake that she first made in the late 1960s. June Behm of Baltimore sent in a recipe that had been her mother's originally, and she felt certain it was the recipe Hill was searching for.

While it's not technically a poundcake, this is an extremely dense, moist and delicious cake. It also keeps well and perhaps is even better the day after it is baked, when the flavors have blended.

Linda Ensign of Salisbury, N.C., is looking for a recipe for salt-rising bread.

Vanilla-Wafer Cake

Serves 10 to 12

1 cup butter, softened

2 cups sugar

6 eggs

one 12-ounce package Vanilla Wafer cookies

1/2 cup milk

1 cup flaked coconut

1 cup chopped nuts

Cream butter and sugar and continue beating. Add eggs one at a time and beat after each addition. Crush the wafers with a rolling pin to fine crumbs. Add wafer crumbs and milk alternately to the mixture of eggs, sugar and butter. Add coconut; fold in chopped nuts.

Grease and flour a tube pan. Pour in batter. Bake at 325 degrees for 1 1/2 hours. Cool in pan for 20 minutes before removing to cooling rack.

Per serving (based on 12 servings): 538 calories, 7 grams protein, 33 grams fat, 14 grams saturated fat, 57 grams carbohydrate, 2 grams fiber, 148 milligrams cholesterol, 317 milligrams sodium


Lisa Lemanski of Easthampton, Mass., would like a recipe for chicken cooked in beer.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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