Uncle's Bundt Cake

Ingredients:

Butter, for greasing pan
Flour, for dusting pan
6 eggs
2 sticks butter (1 cup), softened
2 cups sugar
One 12-ounce box vanilla wafers, crushed
1 cup sweetened flaked coconut or 1 can coconut flakes, 3 1/2-oz
2 cups chopped pecans
1/2 cup sweet milk (whole milk)

Directions:

Cook's Note: An easy way to crush your vanilla wafers is to place half of the box at a time in a gallon zipper-seal bag and roll over them with a rolling pin or glass, then repeat with the other half.

Preheat the oven to 325°.

Cream butter and sugar. Add eggs one at a time. Add half of wafers crushed fine. Add coconut, nuts, milk, and balance of wafers. Spoon into a greased and floured tube cake pan.  Cover pan with a clean tea towel; leave on counter for 45 minutes. *


Bake at 325° for 1 hour, or  until a toothpick inserted in the center comes out clean.

Leave in pan 10 minutes to cool; turn out onto plate and allow to cool completely.

*There is no leavening in the 'Vanilla Wafer Cake'; therefore, you must allow time for the wafers to absorb the liquid and 'swell'.  Do not skip this step.

Marcy Dempsey's Championship " Uncle's Bundt Cake" - The Toledo Blade~ August 4, 1976


This recipe by courtesy of Sweetmilk and Tea Cakes©