| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cakes |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 1 |
c |
Butter |
| 3 |
c |
All purpose flour |
| 1/2 |
ts |
Soda |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Salt |
| 2 |
ts |
Vanilla |
| 5 |
|
Eggs |
INSTRUCTIONS
Cream sugar, butter and eggs. Mix together dry ingredients. Add buttermilk
alternately with dry ingredients. Beat well. Add vanilla. Pour into greased
and floured bundt pan. Bake 1 hour 25 minutes at
325 degrees F.
Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro
<lss@coconet.com> on Jan 4, 1998
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”