With Spring in full swing I decided to flip through Millie’s rolodex and look for some yummy sounding citrus cakes. I was going to say “light” cakes – but ha, these cakes aren’t exactly light. (note the amount of butter)

Pineapple Mandarin Cake

3 cups Plain Flour
½ tsp. Baking Soda
½ tsp. Baking Powder
1 cup Margarine or Butter (2 sticks)
2 cups sugar
4 eggs
1 cup Buttermilk
1 tsp. Vanilla
1 tsp. Almond flavoring
1 small can Mandarin Oranges

Cream sugar and butter. Sift flour, soda, and baking powder. Add one egg to butter mixture. Alternate buttermilk, dry ingredients and oranges into butter mixture. Mix well. Pour into three greased and floured cake pans (8 in.). Bake at 325 degrees for 1 hour and 10 minutes or until done.

[I am going to assume that the other 3 eggs are added to the batter at some point. I feel like the original writer of this recipe left off the words “at a time” after “Add one egg…to butter mixture”. Right?]

1 cup Chopped Nuts
1 large can Crushed Pineapple
1 large carton Whipped Topping
1 box Vanilla Instant Pudding

Pour Pineapple into large bowl. Sprinkle pudding mix over it. Fold in whipped topping and nuts. Ice cake and refrigerate.

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