Yield: 12 Servings
|⅔ cup||Butter; softened|
|½ cup||Brown sugar; packed|
|2 cups||Unsifted flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|½ cup||Raisins; nuts or dates (all 3 can be used)|
|½ cup||Brown sugar|
In a large bowl,creambutter and sugars. Add eggs, 1 at a time, beating well after each addition. Sift dry ingredients together. Alternately add flour and buttermilk to creamed mixture. Add raisins, nuts or dates. Pour batter into a greased 9x13 pan. Put topping on cake and cover tightly with foil.
Refrigerate overnight. Remove cover in the morning and bake in a 350ø preheated oven for 35 to 40 minutes. Yield: 1 large coffee cake.
MRS. C. WALLACE ANDERSON
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .