BASIC CAKE BATTER AND VARIATIONS

1-1/2 cup all-purpose flour

3/4 cup sugar

3 tsp baking powder

½ tsp salt

1/4 cup shortening

3/4 cup milk

1 egg

Spoon or pour flour into dry measuring cup.  Level off and pour into mixing bowl.  Add sugar, baking powder and salt.  Stir well to blend.  Cut in shortening with pastry blender until mixture resembles coarse meal.  In bowl, combine milk and egg and beat slightly with rotary beater.  Add liquid ingredients all at once to dry ingredients and mix just until all ingredients are moistened.  Use batter for following recipes.

 

Blueberry Cottage Pudding

1 recipe Basic Cake Batter

2 cups blueberries

½ cup sugar

1 tsp grated lemon rind.

Combine blueberries, sugar and lemon rind and place in 9 inch square baking dish.  Spread basic cake batter carefully over fruit.  Bake at 350 f for 45 to 50 minutes or until done.  Serve warm with Lemon Sauce or cream.

 

Peach Cottage Pudding:

1 recipe basic cake batter

2 cups canned sliced peaches, drained

2 tsp sugar

½ tsp cinnamon

Arrange peaches in greased 9-inch baking dish.  Spread batter over fruit.  Sprinkle top with sugar and cinnamon.  Bake in a 350 f oven 45 to 50 minutes.  Serve with lemon or brown sugar sauce.

 

 

Pineapple Upside-Down Cake

basic cake batter

3 Tbsp butter

½ cup brown sugar, packed

6 canned pineapple rings, drained

6 maraschino cherries, drained

 

Melt butter in 8-inch square cake pan.  Sprinkle with brown sugar and heat until bubbly.  Remove from heat and arrange pineapple rings with cherries in center over top of butter-sugar mixture.  Spread basic cake batter over fruit.  Bake at 350 F for 45 to 50 minutes.  Invert on serving plate.

 

Lemon Sauce Pudding

1 recipe cake batter

1 cup sugar

1 cup hot water

1/3 cup lemon juice

2 tsp grated lemon rind

Spread basic cake batter in greased 8-inch cake pan.  Combine sugar, boiling water, lemon juice and rink and pour carefully over top of batter.  Do not stir.  Bake at 350 F  for 40-45 minutes or until done.  To serve, spoon into serving dishes cake side down.  Serve warm.  Makes 6 to 8 servings.

 

BROWN SUGAR SAUCE

½ cup brown sugar, packed

1 Tbsp cornstarch

1/8 tsp salt

1 cup warm water

1 Tbsp butter

1 tsp vanilla

In small saucepan, combine brown sugar, cornstarch and salt.  Gradually stir in warm water.  Cook over medium heat, stirring constantly, until mixture is thickened and clear, approx 3 to 5 minutes.  Remove from heat.  Stir in butter and vanilla. Serve hot.  Makes about 1 cup.

 

LEMON SAUCE

½ cup sugar

1 ½ Tbsp cornstarch

1/8 tsp salt

1 tsp grated lemon rind

1 cup warm water

2 Tbsp lemon juice

1 Tbsp butter

In saucepan, combine sugar, cornstarch, salt and lemon rind.  Stir in warm water gradually.  Cook, stirring constantly, over medium heat until mixture is thickened and clear.  Remove from heat.  Stir in lemon juice and butter. Serve hot.  Makes about 1 cup.