Cottage Pudding
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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.
INGREDIENTS
1/4 cup butter, margarine or shortening
2/3 cup granulated sugar
1 large egg, well beaten
1 teaspoon vanilla
2-1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milkCream 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-inch square cake pan at 350 degrees for 35 minutes.
Serve with fruit and milk.
Makes 8 servings