We have Sharon Tuttle of New Salem Baptist Church in Sumter to thank for this. New Salem was organized in the mid-1970s as an offshoot from Salem Avenue Baptist in Sumter and currently has 327 members.
Rev. Robert Rivers has pastored this Santee Baptist Association church for 12 years. New Salem has a full range of Southern Baptist programs: Sunday worship, Sunday school, Church Training, WMU, Brotherhood, etc.
Sharon has been part of this all her life. She and her husband John, an employee of Unifirst Uniform Co., have been members a long time. Currently, Sharon teaches the 3-5 year olds in Sunday school and the same age group in Church Training. She is in the Mission Prayer Circle and a member of the church choir.
She retired some time ago after working with the Winn-Dixie supermarket chain for 35 years. Now she works part-time two days a week at one of Sumter’s post office stations.
Sharon Tuttle
She and her husband John have been enthusiastic NASCAR followers for a long time and often went to races. Now most of their NASCAR watching is not from the grandstand but from comfortable chairs in front of the TV.
Another project Sharon enjoys is cake baking and decorating, and she is the official baker-of-the-cake for any family function. This Honey Bun Cake doesn’t require any decorating and is easily put together. She got this recipe from a friend years ago and makes it frequently. I think you will also.
The cake is easily assembled, so make it early Sunday morning. Let it bake while you study your Sunday school lesson, then have this warm, delicious Honey Bun Cake for breakfast instead of … Sunday Dinner.
Honey Bun Cake
1 box yellow cake mix
⅔ cup oil (canola, corn, etc.)
½ cup sugar
4 eggs
1 cup sour cream
1 cup brown sugar
3 teaspoons cinnamon
2 cups 4X confectioners’ sugar
2 teaspoons vanilla
4 tablespoons milk
Preheat oven to 325 degrees. Grease a 9×13-inch baking pan.
In a large bowl, beat the eggs; then add the oil, sugar and sour cream, and mix well. Add the cake mix; stir to mix well. Pour half the mixture into the prepared pan.
Mix together the sugar and cinnamon and spread half over the batter in the pan.
Pour on the remaining cake batter, then cover with remaining sugar mix.
Use a knife blade to make swirls in the batter.
Bake 35 minutes in preheated oven. Cake will fall in middle when it is removed from oven.
Mix the confectioners’ sugar, vanilla and milk for a glaze. Pour over the warm cake. Serve warm. Makes 12-18 servings.