2 Eggs
1 ts Vanilla
1 c Sugar
1 c Sifted flour
1 ts Baking powder
1/4 ts Salt
1/2 c Hot milk
1 tb Butter
Preheat the oven to 375 degrees and butter an 8 x 8 x 2 square pan. Beat
until thick, the eggs and vanilla. Beat in a little at a time, the sugar.
Sift together the flour, baking powder, and salt, and stir in. Heat the
milk and butter until the butter melts. Stir in the milk into the mixture
and beat 1 minute or until smooth. Pour into pan and bake about 25 minutes.
Variations:
After the batter is in the pan, place a layer of fruit on top, you can put
as much or as little as you want (it will sink). Jeannette Baker says, they
usually use apples, blueberries or peaches. But you can use any fruit that
you like. Then sprinkle the whole top with cinnamon and sugar.
This is the recipe that Jeannette Baker had sent. It’s from the Tenth
Edition 1959 of the Fannie Farmer Cookbook.
***What I do:***
I bake the cake without the fruit on top. Then as it is cooling, I would
clean and slice some strawberries up, and place them in a bowl, with some
sugar and a little water. I let it sit a while, so it will form a syrup.
Then when the cake is cool enough, I serve up a piece of the cake with some
strawberries on top. Then spray some Reddi Whip on top.
“It is sooooo- Good!”
Yields
1 Servings