** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. In a saucepan, combine choice of fruit and the water. Simmer, covered,
about 5 minutes or until fruit is tender.
3. Stir in lemon juice.
4. Mix the 1
1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until
thickened and bubbly. Cool.
5. In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking
powder, salt, cinnamon, and mace.
6. Cut in the 1 cup butter until mixture
resembles fine crumbs.
7. Combine eggs, milk, and vanilla.
8. Add to flour
mixture, mixing until blended.
9. Spread half of the batter into a greased
9x13 baking pan or two 8x8 baking pans.
10. Spread the cooled fruit mixture over the batter. Spoon the remaining
batter in small mounds over the fruit mixture, spreading out as much as
possible, Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup
butter until mixture resembles coarse crumbs.
11. Stir in nuts. Sprinkle nut
mixture over batter in pan.
12. Bake 45-50 minutes for a 9x13 pan or 40-45
minutes for the two 8x8 pans, or until cake tests done. Cool.
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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Tree Nuts, Butter, Gluten, Corn, Sulfites, Walnuts, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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