Bolo de laranja (Brazil orange cake)

5 egg yolks
8 T. orange juice
2 C. flour
2 C. sugar
1 t. baking powder
1/2 t. vanilla
5 beaten egg whites

Combine and mix egg yolks and orange juice. Sift together dry ingredients and add slowly to egg yolk mixture. Beat for 2 minutes. Add vanilla. Fold in beaten egg whites. Pour into well-greased 9" x 13" pan. Bake 25-30 minutes at 350 degrees. Serve with or without whipped cream.

Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition, 1989); recipe by Margaret L. Radosevich.

Bourbon cake

1 lb. butter or margarine
3 c. sugar
8 eggs, separated
3 c. sifted all purpose flour
2 tsp. each vanilla and almond extract
1/2 c. bourbon
1/2 c. chopped pecans

Cream butter and 2 c. sugar until light and fluffy. Add egg yolks 1 at a time beating well after each addition. Add flour in thirds alternately with flavorings and bourbon, beating until smooth after each addition. Beat egg whites until foamy. Gradually beat in remaining sugar, continue beating until stiff but not dry. Gently fold yolk mixture into meringue.

Sprinkle pecans in well buttered 10 in. tube pan, or blend nuts into batter. Carefully turn batter into pan. Bake at 350 degrees for about 1-1/2 hours.

Source: St. Panteleimon Orthodox Church (Summit, Ill.), "A Bit of Our Best" (no year given); recipe by Margaret Samuta.

Tomato soup cake

2 c. flour
2 t. baking powder
1 t. [baking] soda
1 t. allspice
1 t. cloves
1/2 t. cinnamon
1/2 t. nutmeg
1 c. raisins
1/2 c. nuts
2 T. butter
1 c. sugar
1 can tomato soup
1/2 large can evaporated milk

Cream butter and sugar, add tomato soup, milk and mix well. Add rest of ingredients. Bake at 350 degrees.

Source: Mothers of the Kindergarten Association, Shipshewana, Ind., "Our Favorites" (1960); recipe by Mrs. Edna Stutzman.

Lenten chocolate cake

3 c. sifted flour
2 c. sugar
6 tbsp. cocoa
1 tsp. salt
2 tsp. baking soda
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water

Sift together dry ingredients; add vinegar, vanilla, oil and cold water and mix well. Pour into an ungreased 9 x 12 x 2 pan. Bake at 350 degrees for 30 minutes.

Source: St. Panteleimon Orthodox Church (Summit, Ill.), "A Bit of Our Best" (no year given); recipe by Ruth Yavornitzky.

Moravian sugar cake

1 cup hot mashed potatoes
1 package dry yeast, dissoved in 1 cup lukewarm water
2 eggs, slightly beaten w/1 teaspoon salt
1 cup sugar
1/2 cup margarine melted with 1/2 cup lard or Crisco
4 cups flour -- before sifted

Beat well and let rise 5 hours. Stir down dough and spread thin on pan, with only bottom greased. Let rise 2 hours. Put holes 1/2 inch apart and fill with cold butter. Sprinkle with brown sugar and cinnamon. Bake at 35o degrees for 25 minutes.

Source: Sister Bay (Wisc.) Moravian Church, "The Moravian Women's Fellowship Cook Book" (1970).

Pinto bean cake

1 stick butter
1 cup sugar
2 cups unseasoned pinto beans, drained and mashed
1 egg
1 cup self-rising flour
1/2 cup nuts
1/2 teaspoon cloves
1 teaspoon cinammon
2 cups raw apples
1 cup raisins
1/2 teaspoon soda

Frosting:
1 box powdered sugar
1 tablespoon bean soup
1/2 cup margarine
1 tablespoon milk
1 tablespoon vanilla

Cream butter and sugar together. add remaining ingredients. Pour into cake pan and bake at 325 degrees for 1 hour.

Cream frosting ingredients together and spread over cake.

(Submitted by Mrs. John G. Adams, Pittsville, Virginia)

Source: Road King magazine (Union Oil Company of California), "Home Cookin' for the King of the Road: A Recipe Book of Hearty, Man Pleasing Dishes Perfected by Wives of Truck Drivers" (1976)

Irish brack

1 pound mixed dried fruit (raisins, golden raisins and currants)
1 cup cold tea
1 tbsp black treacle (molasses)
1 cup brown sugar
2 cups self-raising flour
1 beaten egg

Overnight steep fruit, tea, molasses and sugar. Next day add flour and beaten egg. Place in well oiled loaf tin (2-pound size). Bake for 1 to 1-1/2 hours at 350 degrees.

A golden ring is usually put into the dough and the lucky recipient is said to be married within the year.

Caroline Cracroft
British Consulate, Chicago

Source: Irish Children's Fund Family and Friends, "The Wee Cookbook" (5th printing, 1987)