CityView Magazine

CityViewNC.com | 25 W hen you grow up with tobacco-farm roots in a small North Carolina town, you know exactly what Aunt Carolyn's going to bring to the family's Christmas get-together. Caramel cake. Best ever. If you can prove me wrong, I'll gladly take a slice. Or three. Aunt Edith had dibs on the pineapple cake. We counted on Aunt Barbara for that super-smooth pound cake with white icing. (Cousin Sara, glad she handed that recipe down to you.) Aunt Diane always brings about three cakes; I favor her coconut. My mama was known for her pecan pie tarts. And then there's Aunt Sonja, whose contribution isn't likely to be a dessert. But corn pudding does leave a sweet taste. e best of them all, you won't be surprised to know, was my grandmother. I called her Keepmama because — well, that's a long story for another time. But we were never without her chicken pastry, aapple jacks (turnovers), chocolate cake, biscuits and collards. Of course, at the point you have in-laws, your pleasure is doubled. Just a week or so aer that early December gathering for my own mother's kin, we'd have to loosen our belts another notch. I mean, you don't want to hurt your mom-in-law's feelings at Christmastime, do you? Miss Ruby would make the best turkey dressing — deep-dish and hearty with boiled eggs, celery and a crispy crust. Seven-Layer Salad was another favorite. And her Orange Slice Cake was always a hit. Yes, I mean those orange slice candies that give the cake some tang. Dates, coconut and walnuts add depth. CityView asked our readers about the foods that they look forward to for the holidays. Linda Barton Tillman shared Hattie McFadyen's Sweet Potato Pie. Corbin orley sent Not "His Momma's Mac and Cheese" handed down from her mother-in-law. She uses a pressure cooker, but don't tell her husband. His momma might not approve. Judith R. Cox always shipped Magic Cookie Bars to her husband when he was stationed overseas. Our own Jennifer McFadyen Hammond shared one of her husband's favorites, Christmas Morning Casserole. And for Amy Navejas, there was no treat better than Mamaw's Red Hot Cinnamon Apples, passed along by her grandmother. So remember the good times, and celebrate the now times, because there's nothing like good food and family chatter to remind us of what life's all about. Young'uns grow up too fast. Our parents leave too soon. ank you for sharing. Left: Orange Slice Cake, rich with dates, coconut, nuts and orange slice candies, can become a star of your holiday table. Dive deep for fresh tastes of Seven-Layer Salad. ORANGE SLICE CAKE 2 sticks butter 2 cups sugar 4 eggs 3½ cups plain flour ½ cup buttermilk 1 teaspoon baking soda 1 pound dates, cut in small pieces 1 pound orange slice candy, cut in pieces 7 ounces angel flake coconut 2 cups chopped walnuts 1 cup fresh orange juice 2 cups confectioner's sugar Cream butter and sugar together. Add eggs one at a time. Add flour alternately with buttermilk. Add baking soda. Roll dates, orange slices and nuts in flour. Mix with other ingredients. Add coconut. Bake in bundt pan at 250 degrees for 2½ hours. Mix 1 cup fresh orange juice and 2 cups confectioner's sugar. Pour over cake when removed from oven. Let cake stand overnight. Miss Ruby's worn, handwritten recipe for Orange Slice Cake

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