Spring tonic cake

Yield: 1 Servings

Measure Ingredient
¾ cup BROWN SUGAR
¼ cup BUTTER OR MARGARINE
1 large EGG
1½ teaspoon VANILLA
1 cup SIFTED FLOUR
½ teaspoon BAKING SODA
¼ teaspoon SALT
½ teaspoon BAKING POWDER
½ teaspoon CINNAMON
½ teaspoon GINGER
½ cup ORANGE JUICE
1½ cup FINELY DICED RHUBARB --
\N \N UNCOOKED
1 tablespoon GRATED ORANGE PEEL
\N \N TOPPING
¾ cup CHOPPED WALNUTS OR PECANS
½ cup BROWN SUGAR

MIX SUGAR AND MARGARINE TOGETHER, THEN ADD EGG AND VANILLA, BLENDING WELL.

SIFT ALL DRY INGREDIENTS TOGETHER. MIX THEM INTO THE SUGAR MIXTURE ALTERNATLEY WITH THE ORANGE JUICE. STIR IN THE RHUBARB AND ORANGE PEEL.

POUR BATTER INTO A GREASED 8 INCH ROUND LAYER CAKE PAN WITH WAX PAPER OR PARCHMENT PAPER ON THE BOTTOM. SPRINKLE THE NUTS AND BROWN SUGAR ON TOP.

BAKE AT 325 DEGREES FOR 35 MINUTES. COOL PAN FOR 10 MINUTES THEN TURN OUT ON WIRE RACK

Recipe By : Kitmail/Rhubarb Chat File

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