ADVERTISEMENT
- Real Recipes from Real People -

ISO: Plantation Cake- Made with Vanilla Wafers and nuts

Misc.
I am looking for a cake recipe that calls for Nilla Wafers and pecans. It is similar to a Bundt or Pound cake and is simply delicious. Please Help!!!!
MsgID: 016556
Shared by: Lisa Callens, Atlanta, Georgia
Board: Vintage Recipes at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Artichoke Bottoms with Bay Scallops
  • ARTICHOKE BOTTOMS WITH BAY SCALLOPS 3/4 pound bay scallops, washed 1 cup fresh fine breadcrumbs 3 tablespoons minced fresh parsley 1/2 teaspoon dried tarragon 1/4 cup minced celery 2 cloves garlic, minced 2 cans (14 o...
  • Coconut Creme Brulee
  • COCONUT CREME BRULEE 4 egg yolks 1 1/2 cups whipping cream 2 teaspoons rum or coconut liqueur 2 tablespoons brown sugar 2 tablespoons grated coconut 2 vanilla beans or 1/2 teaspoon vanilla extract ...
  • Baked Acorn Squash with Apple-Nut Stuffing
  • BAKED ACORN SQUASH WITH APPLE-NUT STUFFING 2 medium acorn squash (about 1 pound each) 1 large unpared tart red apple, diced 2 tablespoons chopped nuts 1/4 cup packed brown sugar 4 tablespoons margarine or butter Heat...
  • Create-A-Muffin (using pancake mix)
  • CREATE-A-MUFFIN 2 cups Pancake and Waffle Mix (Aunt Jemima Original) 1/3 cup sugar 1 cup milk 1 egg; beaten 1/3 cup vegetable oil Heat oven to 425 degrees F. Grease 12 medium muffin cups or line with paper baking cup...
  • Grandma's Chicken Vegetable Soup
  • GRANDMA'S CHICKEN VEGETABLE SOUP 1 can (49 1/2 ounces) reduced-sodium chicken broth 1/2 cup water 1 pound (3 medium) potatoes, cut into 1/2-inch cubes 1 medium carrot, cut into 1/4-inch slices 1 pound boned and skinne...
  • Strawberry Cream Dip for fruit
  • STRAWBERRY CREAM DIP 1/2 cup nonfat sour cream 1/4 cup all-fruit strawberry preserves In small bowl, combine ingredients. Stir or whisk until smooth. Makes about 3/4 cup Adapted from source: California Strawberry ...
ADVERTISEMENT
  • Oreo Balls
  • OREO BALLS These are the "Bomb!" Everywhere I have took these they made a hit! 1 pkg. Oreo cookies 1 (8 oz.) pkg. cream cheese (room temperature) chocolate or vanilla almond bark Put Oreos in blender (the whole cook...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Plantation Cake- Made with Vanilla Wafers and nuts
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!