Spring tonic cake
1 Servings
Ingredients
| Quantity | 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 -- |
| UNCOOKED | ||
| 1 | tablespoon | GRATED ORANGE PEEL |
| TOPPING | ||
| ¾ | cup | CHOPPED WALNUTS OR PECANS |
| ½ | cup | BROWN SUGAR |
Directions
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