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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 285
% Daily Value**
Total Fat 7g
11%
Saturated Fat 2g
3%
Unsaturated Fat 2g
Cholesterol 36mg
12%
Sodium 172mg
7%
Total Carbohydrate 46g
15%
Dietary Fiber 1g
5%
Sugars 8g
Protein 8g
Vitamin A  1%Vitamin C  0%
Calcium  17%Iron  5%
Potassium  11%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Breakfast Cake

Date Added: July 17, 2009

Ingredients:

4 Tablespoons Sugar plus extra for coating
3 Teaspoons Baking Powder double-acting
1 Cup Milk (use soup can)
1/2 Teaspoon Salt (1 tsp)
3 Cups Flour plus extra flour for dredging
1 Egg slightly beaten
3 Tablespoons Shortening melted
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Directions:

1. Sift dry ingredients together.

2. Add shortening, milk, and egg. Spread 1/2-inch think in greased pan.

3. Add this top mixture: 2 T flour, 1 T cinnamon, 5 T sugar mixed together and 3T butter rubbed in.

4. Bake about 30 minutes in moderate oven. NOTE: Exact temperature not give.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.
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