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–+ servings

Cottage Pudding

This cake bears a name tying it to those cakey puddings that in 19th century America were steamed or boiled and often eaten with fruit and milk. Today it could fit into the shortcake family.
Couverts8
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Ingredients

  • ¼ cup butter margarine, or shortening
  • ⅔ cup granulated sugar
  • 1 egg well beaten
  • 1 tsp. vanilla
  • 2½ cups flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 1 cup milk

Instructions

  • Cream shortening and sugar together.
  • Beat in egg and vanilla until fluffy.
  • Sift dry ingredients together and then add alternately with the milk to the creamed batter.
  • Do not over-stir.
  • Bake in a greased 8” square cake pan at 350° for 35 minutes.

Notes & Wine Advice

Serve with fruit and milk.
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Course; Dessert
Cuisine; Amish