| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Light brown sugar, firmly packed |
| 2 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 4 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 3 |
|
Eggs |
| 2 1/2 |
c |
Chopped sweet onions |
| 1 |
c |
Sour cream |
| 4 |
tb |
Butter |
| 1/2 |
ts |
Baking soda |
INSTRUCTIONS
Peel, wash, and chop onions. In skillet, melt 4 tablespoons of butter,
saute chopped onions until lightly crispy, do not brown.
Heat oven to 350 degrees. Grease and flour a 13 x 9 x 2 inch pan.
Sift together flour, baking powder, and salt in large bowl. Cream sugar, 4
tablespoons of butter, 1/4 cup shortening until fluffy.
Add eggs slowly. Put 1/2 teaspoon soda in sour cream, and add to cream
mixture. Beat for 1 minute. Slowly add dry ingredients.
Beat for 3 minutes. Stir in sauteed onions. Mix well. Pour into greased
pan. Bake 35 minutes in 350 degree oven. Drizzle melted butter over the
top. Eat plain or frost with creamed icing.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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