On a folded 8×10 sheet of paper. Recipe and details are typed, but the ink is fading. Recipe is attributed to Sudie Brooks. This recipe came from a recipe box obtained at a Richardson, Tx estate sale on 3/23/2017. Note: typos from the paper are preserved.
Plain cake for slices (do not use vanilla wafers, or such, as it will not be as good – also do not use boxed cake mix!)
- 1 qt. sweet milk
- 4 or 5 eggs (must be rich)
- 2½ cups sugar
- 1 Tablespoon or more margarine or butter
- 2 Tablespoons cornstarch or flour
Beat eggs, creamy (not stiff). Add sweet milk, stirring gradually. Mix cornstarch or flour to part of all sugar – mixing well. Gradually add to egg-milk mixture, stirring all the while. Add butter or margarine. Cook over low or medium heat stirring constantly until it attains thickness of boiled custard. Set aside.
- 3 real large red delicious apples
- 1½ cups pecans – ½ cup of English walnuts (nots are chipped average size)
- (Some slices of butternuts may be added)
- 1 large coconut grated (may use frozen coconut)
- 3 or 4 small oranges that are more tart than sweet
Use large crystal bowl or 2 smaller bowls. May use pyrex, corning ware of other casserole container.
Slice cold cake (thin to medium). Place in bottom. Place spoons of custard thinly over cake slices. Slice 1½ apples (peeled) chipped to bite size over cake. Springle ½ amount of nuts over this. Peel oranges cut along sections towards center. Then slice cross ways to add to pudding (cut away tough parts). Do not use as much orange as apple. Sprinkle a Tablespoon or 2 of sugar over this. Add a little less than one half of grated coconut over all. Put ½ of custard over this.
Repeat all this in layers, beginning with slices of cake.
Sprinkle some dry coconut over top.
Let set in refirgerator overnight (at least) before serving. May serve with whipped cream, cool whip or ice cream. It is really more tasty after a couple or three days and nights.