My daughter, Carol Farley, purchased this cookbook for me at a Haughton garage sale July, 2010.  The book is titled “Sugar Farms Cookbook.”  It contains a collection of favorite recipes assembled by Joyce Sartin of the Sugar Hill Farms.  Her husband, Ron managed their 80-acre farm in Arkansas with 1500 apple trees, 350 peach trees, berries, grapes and vegetables utilized in their Restaurant, Bakery and Cannery.

However, when I tried to call the two telephone numbers listed in the cookbook they were no longer working numbers.  Then I tried calling information for a phone number but there was no listing for Sugar Hill Farms.  I was hugely disappointed because it is a remarkable cookbook.  It has outstanding casserole recipes and an impressive Jams, Jellies, Preserves and Pickles section.  I had hoped to order something from their bakery or cannery.

The cake recipe taken from the cookbook this week is a KEEPER for your recipe files.  It is not a “fall season” recipe.  The person that submitted the recipe is named Patti Fall.

 

FALL’S TROPICAL CAKE

 

1 box lemon cake mix

1 (3 ½ oz.) box Banana Cream or Pineapple Instant Pudding

10 oz. lemon lime soda

¾ cup cooking oil

4 eggs

 

Combine cake mix, pudding mix, soda and oil; mix well.  Add eggs one at a time, beating after each egg.  Pour into a greased and floured 9 X 13 inch baking pan. Bake at 350○ for 45 to 50 minutes or until inserted toothpick comes out clean.  When I baked it, it required only 40 minutes.

 

Icing:

1 ½ cup sugar

 2/3 cup flour

1 (15 ½ oz.) can crushed pineapple (don’t drain)

2 egg yolks

1 cup flaky coconut

½ cup butter or margarine

In saucepan, mix sugar, flour and pineapple until flour is moistened; stir in yolks, coconut and butter.  Cook until very thick.  Spread over cake while both are hot.

The Enterprise Printing Company, Inc. of Bull Shoals, Arkansas, printed the cookbook; copyright 1993.  That was 21 years ago which might explain why I was unable to make any contact with Sugar Hill Farms.  I spoke with a gracious gentleman at the printing company and he gave me permission to use the recipe in my column.  He also gave authorization to feature any of the cookbook’s recipes in the future newspaper issues.