12/3 cup sugar

12/3 cup sugar 11. vanilla 5 eggs 3 1/4 cups all purpose flour I t. baking powder 1/21. salt 1 cup glace red cherry halves 1 cup glace green cherry halves 1/2 cup chopped glace orange peel 1 cup chopped pecans 1/2 cup chopped glace pineapple 24 pecan halves 6 whole glace cherries 3/4 cup orange marmalade Preheat oven to 350 degrees. Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt in large bowl. Fold into creamed mixture. Stir cherry halves, orange peel, chopped pecans and pineapple into batter. Spread mixture in two greased 8inch round cake pans lined with fluted paper liners. Bake for one hour. Remove cakes from oven and press whole pecans in 4-petal flower design on top of cakes. Center with whole cherries. Cover loosely with foil. Bake for 15 to 30- minutes longer, or until cake tester comes out clean. Cool in pan on wire rack for 30 to 40 minutes. Remove from pans and cool completely on wire racks. To glaze, melt marmalade in small saucepan and brush over cakes. Unglazed cake may be wrapped in plastic wrap and stored in refrigerator for up to six weeks. Hearth Loaves Gregg and Cindy Gillies Appetite Repair Shop Sperryville 1/3 cup butter or margarine, softened

2/3 cup sugar 21. grated lemon peel 1/41. cinnamon 2 eggs 3 T. milk 11. lemon juice 2 cups flour 11. baking powder 11. salt 1/21. baking soda 11/2 cups peeled, shredded apple 1 cup chopped raisins 1/2 cup chopped nuts Preheat oven to 350 degrees. In a large bowl, cream together butter, sugar, lemon peel and cinnamon. Beat in eggs until fluffy. Beat in milk and lemon juice. Stir together dry ingredients; add to creamed mixture and stir. Fold in apples, raisins and nuts. Spoon batter into three greased miniature loaf pans. Bake for 40 to 45 minutes. Cool on rack. Batter can be baked in a 5 x 9 inch loaf pan; increase the baking time to one hour.