Presbyterian Patience Cake Recipes

BIBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine flour, milk, sugar, figs, raisins, almonds, honey, salt and baking soda. Mix thoroughly.
• Pour into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until edges pull away from pan.

PATIENCE CAKE

Steps:

• Bake the cake according to directions on the box. Cool completely and then slit each layer, making 4 layers all total.
• Frosting:
• Mix together the sour cream and confectioner's sugar. Fold in the Cool Whip, coconut and pecans. Frost between the layers generously and then frost the top and sides of the cake. Refrigerate for 3-4 days (if you have the patience to wait).

PRESBYTERIAN PATIENCE CAKE

Steps:

• 1. Prepare cake as pkg. directs.Bake in two 9 inch round pans. Cool cakes and split each layer in half. Place one layer split side up and spread filling (consisting of 2cups fresh or frozen coconut, 16 oz. sour cream, the powdered sugar and the vanilla). Repeat with remaining layers. Frost cake with whipped topping and cover with coconut. Cover cake and refrigerate for 5 days. Serves 12 to 14

PREACHERS CAKE

Steps:

• Mix dry ingredients well.
• Add vanilla,pineapple and nuts and mix.
• Bake in ungreased 9x13 inch pan for 45 minutes at 350 degrees Frosting: Cream the cream cheese and butter together.
• Add powdered sugar gradually.
• Stir in salt,vanilla and nuts.
• Spread on top of cake.

PATIENCE COCONUT CAKE

Steps:

• Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
• Bake the cake mix as directed in 2 layer pans.
• When the cake is cool split the 2 layers and fill them with the sour cream mixture.
• Ice the cake then with the cool whip and the other 16 oz of coconut.
• Put the cake back in the refrigerator for at least another 24 hours.