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Honey Bun Cake
1
⁄2 cup (125 ml) packed brown sugar
1
⁄2 cup (125 ml) white sugar
1
⁄3 cup (80 ml) chopped pecans (optional)
2 teaspoons (10 ml) ground cinnamon
1 package 18.25 ounce (517g)
yellow cake mix
Preheat oven. Grease bottom and sides of a bundt pan with shortening; lightly
flour. In a small bowl, mix brown sugar, white sugar, pecans (optional), and cinna-
mon until well blended; set aside. In a large bowl, beat cake mix, oil, eggs, and
yogurt with an electric mixer on medium speed for 2 minutes. Spread half of the
batter in the pan. Evenly spread cinnamon mixture over the batter. Spread remain-
ing batter over the cinnamon layer. Bake about 55 minutes or until toothpick
inserted into the center comes out clean. Allow cake to cool 10 minutes and turn
on to plate. Makes 12 servings.
Honey Bun Cake Glaze
1 cup (250 ml) powered sugar
2 teaspoons (10 ml) milk
1
⁄2 teaspoon (2.5 ml) vanilla or desired extract
In a small bowl, mix powered sugar, milk, and extract until smooth. Prick top of
cake with fork and drizzle glaze over cake while slightly warm.
Easy Banana Bread
1 package 18.25 ounce (517g)
white cake mix
1 cup (250 ml) ripe banana
(about 2 medium), mashed
Preheat oven. Grease bottom and sides of two 9x5x3 inch (23 x 13 x 6 cm) loaf
pans with shortening; lightly flour.
In a large bowl, beat cake mix, bananas, buttermilk, oil, and eggs with electric mixer
on medium speed for 2 minutes. Stir in nuts if desired. Pour into prepared pans. Bake
for 40 minutes or until toothpick inserted into the center comes out clean. Allow cake
to cool 10 minutes before removing from pan. Repeat for second loaf. Makes 16
servings.
Cranberry Pork Roast with Sweet Potatoes
3 sweet potatoes, peeled and quartered
1 2-pound (900 g) boneless pork roast
14-ounce (400 g) can whole berry
cranberry sauce
Preheat oven. Place sweet potatoes in the bottom of roasting pan. Wash roast
and place on top of the potatoes. In a medium bowl, mash cranberry sauce; stir in
sugar, cloves, and salt. Pour over roast and potatoes. Bake until thermometer
inserted in the center of the roast registers 160ºF (71ºC), 45 to 60 minutes. Makes
4 servings.
12
1
⁄2 cup (125 ml) buttermilk
1
⁄3 cup (80 ml) vegetable oil
3 eggs, beaten
1 cup (250 ml) chopped nuts, (optional)
1
⁄2 cup (125 ml) sugar
1
⁄4 teaspoon (1.25 ml) ground cloves
Salt to taste
2
⁄3 cup (150 ml) vegetable oil
4 eggs
8 ounces (225 g) plain yogurt
1 recipe Honey Bun Cake Glaze
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