1/2 cup butter or margarine, softened
1/2 cup sugar
3 eggs, lightly beaten
1 teaspoon grated lemon peel
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 (29 ounce) can pear halves, drained
TOPPING:
1 cup sour cream
2 tablespoons brown sugar
1 tablespoon grated lemon peel

Cake
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 cups apples – peeled, cored and chopped
1/2 cup chopped walnuts

Topping
3 tablespoons milk
2 tablespoons margarine
1 1/2 cups brown sugar, packed

2 cups all-purpose flour
1 teaspoon baking powder
4 eggs
1 1/4 cups white sugar
1 1/2 cups butter, melted
1 cup plain yogurt
1 1/2 teaspoons ground cardamom
1 tablespoon rose water
1/2 cup blanched slivered almonds
1 1/2 tablespoons chopped pistachio nuts

1/2 cup butter or margarine, softened
1 1/2 cups sugar
4 egg whites
2 teaspoons vanilla extract
2 1/4 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FILLING/TOPPING:
2 (1.3 ounce) envelopes whipped topping mix
2/3 cup milk
1 cup vanilla or white chips, melted
1/4 cup strawberry jam
1 (8 ounce) can crushed pineapple, well drained
1 cup sliced fresh strawberries

1 (18.25 ounce) package reduced fat yellow cake mix
2 tablespoons poppy seeds
1 (8 ounce) container lemon yogurt
1/3 cup water
1/4 cup vegetable oil
1/3 cup sugar
2 eggs
1/4 cup lemon juice

1 cup all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 (15.25 ounce) can fruit cocktail, undrained
1 egg, beaten
1/2 cup packed brown sugar
1/2 cup chopped walnuts
Whipped cream

1 cup butter
2 cups white sugar
3 eggs
1 cup warm water (110 degrees F/45 degrees C)
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup gumdrops, chopped
1 cup raisins
1/4 cup all-purpose flour for coating

1/2 cup poppy seeds
3 eggs
1 1/2 cups white sugar
1 1/2 cups sour cream
1 1/2 teaspoons vanilla extract
2 1/4 cups cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup white sugar
2 tablespoons cornstarch
1 pinch salt
1/2 teaspoon grated lemon zest
1/3 cup lemon juice
1/3 cup water
1/3 cup orange juice
2 tablespoons butter
3 egg yolks, beaten

1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) can fruit cocktail
1 (21 ounce) can cherry pie filling
6 ounces flaked coconut
1 1/2 cups chopped walnuts
2 (8 ounce) containers frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, with juice

2 3/4 cups cake flour
1 tablespoon baking powder
1 1/4 teaspoons salt
2/3 cup butter, softened
2 cups white sugar
7 egg yolks
1 1/4 cups milk
2 teaspoons vanilla extract
1/2 cup crushed macaroon cookies
1/2 cup chopped pecans
1/4 cup chopped blanched almonds
12 candied cherries, quartered
2 teaspoons lemon juice
1 teaspoon orange zest