| 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.
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