| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | The, Freezer, Cookbook© | 1 | servings | |
INGREDIENTS
| 2 | c | Brown sugar; firmly packed |
| 2 | c | Flour |
| 1/2 | c | Margarine |
| 1 | Egg; unbeaten | |
| 1 | c | Buttermilk |
| 1 | ts | Baking soda |
| 1 | ts | Vanilla |
| 1 | ts | Lemon juice |
| 1 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/2 | ts | Salt |
| 1/4 | c | Nuts |
INSTRUCTIONS
Preheat oven to 350 ° F. / Grease and flour 9x13 inch pan/ bake 25-30 inch pan. 1. Mix brown sugar and flour; then cut in shortening with a knife or pastry blender until crumbly. 2. Set aside 1 cup of this crumbly mixture for the topping. To the remainder add eggs, and beat until well blended; then add the buttermilk which has been combined with the next 6 ingredients. Mix together thoroughly. 3. Spread batter into a greased and floured 9x13x2 inch pan for a single recipe. 4. Add nuts to the crumbly mixture and sprinkle over the top. NOTES : "This is a good pan cake that needs no frosting since the topping is baked with the cake. Delicious, and especially suited for breakfasts and brunch. Make a big batch to have on hand in your freezer for impromptu entertaining" Recipe by: The Freezer Cookbook© by Charlotte Erickson Posted to MasterCook Digest by "Brian and Claudia Nagel" <uh_oh@pacbell.net> on Jan 16, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”