Jewish Coffee Cake
Jane Lumpkin Clotiaux (originally from Zip Gill)
2 cups sugar
2 sticks butter or margarine
2 eggs
3 cups flour
1 (12oz) can evaporated milk
2 tsp baking powder
1 tsp vanilla
1 cup pecans
1 (26¢) jar of cherries,* drained and cut up.
Preheat oven to 350˚F. Cream together sugar and butter, add eggs and then dry ingredients. Fold in pecans and cherries.
Pour into 10-inch tube pan or bundt pan. Bake for one hour.
Take a guess as to what size jar of cherries you could buy back then for 26¢! The significance of this cake in our formative years takes on a surreal magnificence! It appeared at every event, both trivial and significant, in our lives, including my wedding reception which was put together in two days time. We had Jewish Coffee Cake because it was something Mom already had on hand … imagine that. —Cheri Clotiaux Stringer (Dec 1996)
Got this recipe from Zip Gill, who actually got it from a little Jewish lady. —Jane Lumpkin Clotiaux (Dec 1996)
2 cups sugar
2 sticks butter or margarine
2 eggs
3 cups flour
1 (12oz) can evaporated milk
2 tsp baking powder
1 tsp vanilla
1 cup pecans
1 (26¢) jar of cherries,* drained and cut up.
Preheat oven to 350˚F. Cream together sugar and butter, add eggs and then dry ingredients. Fold in pecans and cherries.
Pour into 10-inch tube pan or bundt pan. Bake for one hour.
*We didn’t have the luxury of a choice of size and I still see this size in the store today, so I’m guessing it is now the small size.