Vanilla wafer cake
Instructions:
My mother got this recipe from her grandmother Mama Reed, and
when she married my father, this was the first recipe she asked for to
use in her own kitchen.
Mama Reed was known for her cakes and her large-scale baking.
My mother says this is a great cake
to take to gatherings, as it is more stable than others, so it travels very
well. It can also sit under a cake dome for several days and still stay
moist. Trust me, the only way we know this is from the times Mama
made more than one!
6 eggs
One 12-ounce box vanilla wafers, crushed (see Note)
1 cup sweetened flaked coconut
½ cup milk 2 cups sugar
1 cup chopped nuts (we use pecans)
12 servings
- Preheat the oven to 350 F and grease and flour a tube or Bundt pan.
- In a large bowl, beat the eggs well. Mix the remaining ingredients into the eggs.
- Pour the mixture into the tube or Bundt pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let sit in the pan for 10 minutes, then turn out onto a plate. Allow to cool completely.
- 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.