8 c. (2 lbs.) sifted flour
2 c. Cannet white shortening
5 c. sugar
1/4 c. baking powder
4 tsp. salt

Into extremely large bowl turn half of the flour, add shortening, remaining flour, sugar, baking powder and salt. With a pastry blender cut in shortening until it is in fine particles and mixture looks crumbly. Store in airtight container in refrigerator up to 6 months. Makes 15 cups. (If self-rising flour is used, omit baking powder and salt.)

1/4 c. butter
1/2 c. light brown sugar
1 can (1 1/2 c.) fruit cocktail, well drained
1/2 c. finely chopped walnuts
2 1/2 c. homemade cake mix
3/4 c. milk
1 egg
1/2 tsp. vanilla

Melt butter over low heat in 9 inch round pan; remove from heat. Sprinkle with brown sugar, spoon fruit cocktail and nuts evenly over sugar; reserve. Turn cake mix into a small mixing bowl. Add 1/2 cup milk and stir to blend. Beat 2 minutes at medium speed on mixer. Add remaining 1/4 cup milk, egg and vanilla and stir to blend. Beat 2 minutes, turn batter into prepared pan. Bake at 350 degrees for 45 to 50 minutes or until cake tester inserted in center comes out clean. Cool 5 minutes before turning out of pan.

4 c. homemade cake mix
1 tsp. cinnamon
1/2 tsp. clove
3/4 c. milk
2 eggs
1 tbsp. light molasses
1/2 c. raisins

Stir cinnamon and clove into cake mix. Add 1/2 cup milk, stir to blend. Beat 2 minutes on medium speed of mixer. Add remaining 1/4 cup milk, eggs and molasses. Stir to blend. Beat 2 minutes. Stir in raisins. Bake in 9 inch greased pan at 350 degrees for 35 to 40 minutes or until done. Turn out and cool.

4 c. homemade mix
1 c. milk
2 eggs
1 tsp. vanilla

Blend ingredients. Bake in 2 (8 or 9 inch) greased pans at 350 degrees for 25 to 30 minutes.