French Christmas Cake
1 cup butter (not margarine)
2 cups sugar
6 eggs
1 box vanilla wafers (12 oz.) finely crushed in blender
1 7oz. can of coconut
1-1/2 cups of broken pecans
1/2 cup milk
Cream butter and sugar.
Beat until smooth. Add eggs, one at a time. Add vanilla wafers and
milk alternately, beating well after each addition. Stir in pecans
and coconut. Pour into a greased and floured tube pan or bundt pan.
Bake at 350ยบ for about 1 1/2 hours. Check before 1-1/2 hours because
if you use a dark teflon pan, it may
cook quicker and also ovens differ in temperature. Don't overcook.
Let cake cool before removing from pan.It breaks very easily if
removed while still warm.
A rolling pin and plastic bag work well for crushing the vanilla
wafers. Once the wafers are crushed, the rest is easy to put
together.
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