Yield: 9 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| ½ cup | Granulated Sugar |
| 2 \N | Eggs -- separated |
| 1½ cup | All-Purpose Flour |
| 2 teaspoons | Baking Powder |
| 1 teaspoon | Salt |
| ½ cup | Milk |
| 1 teaspoon | Vanilla Extract |
| \N \N | Confectioner's Sugar |
| ½ cup | Brown Sugar |
| 1 tablespoon | Flour |
| 1 teaspoon | Ground Cinnamon |
| 1 tablespoon | Melted Butter |
| ½ cup | Nut Meats -- chopped |
CAKE
FILLING
Preheat oven to 350 F.
For the cake: Cream butter, add sugar, and beat in egg yolks. Sift together flour, baking powder, and salt, and add to yolk mixture, alternating with milk. Add vanilla. Beat egg whites unitl stiff and fold into batter.
For the filling: Combine all ingredients. Pour ⅔ of the batter into a buttered 8-inch square pan. Spread on the filling, and pour the rest of the batter over this. Bake for about 40 mins or until golden on top and firm in the middle. Cool and sprinkle with powdered sugar.
Cut into squares and serve warm with butter.
Yield: 9 squares.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking