VANILLA WAFER CAKE RECIPES

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VANILLA WAFER CAKE II RECIPE | ALLRECIPES



Vanilla Wafer Cake II Recipe | Allrecipes image

This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.

Provided by Barbara

Categories     Bundt Cake

Yield 1 bundt cake

Number Of Ingredients 7

1 cup butter
6 eggs
½ cup milk
2 cups white sugar
1 (12 ounce) package vanilla wafers, crushed
1 (8 ounce) package flaked coconut
1 cup chopped pecans

Steps:

  • Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan.
  • Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan.
  • Bake for 1 1/2 hours. Cool.

Nutrition Facts : Calories 586.6 calories, CarbohydrateContent 64.9 g, CholesterolContent 134.5 mg, FatContent 35.3 g, FiberContent 3.3 g, ProteinContent 6.3 g, SaturatedFatContent 17.5 g, SodiumContent 287.5 mg, SugarContent 41.3 g

VANILLA WAFER FRUITCAKE RECIPE: HOW TO MAKE IT



Vanilla Wafer Fruitcake Recipe: How to Make It image

This was my dear grandmother's recipe. She was a farmer's wife and a very good cook. Even folks who don't like fruitcake seem to like this one.

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield about 40 servings.

Number Of Ingredients 9

1/2 pound candied cherries
1/2 pound candied pineapple slices
1 pound walnuts, pecans or combination of both
1 pound vanilla wafers
1/4 pound raisins
2 large eggs
1/2 cup sugar
1/4 teaspoon salt
1 can (5 ounces) evaporated milk

Steps:

  • Set aside four whole cherries, two pineapple slices and 16 pecan or walnut halves. Chop remaining fruit and nuts. Crush vanilla wafers; combine the chopped fruit, nuts and raisins and set aside. , In a bowl, beat eggs well. Stir in sugar, salt and milk. Combine wafer/nut mixture with egg mixture. Pack into a waxed paper-lined 10-in. tube pan. Decorate top with reserved whole fruit and nuts. Bake at 325° for 45 minutes. Let stand 10 minutes. Run a sharp knife around edge; turn cake out of pan, then back over again so decorations are on top. Cake can be made ahead and frozen; taste improves with age.

Nutrition Facts : Calories 183 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 64mg sodium, CarbohydrateContent 24g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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