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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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While cleaning out my computer room I came across an old cookbook of printed recipes from a discontinued web site called SOAR. I’ve checked and found that a lot of these recipes don’t exist here and they are too good to just let them fade into memory. I’d like to share these with the rest of the cooks on the site and maybe we can pass these on to the next generation of cooks. Enjoy ! Ingredients:
3 cups all-purpose flour |
2 cups sugar |
3 teaspoons baking powder |
1/2 cup butter, softened |
1/2 cup margarine |
2 large eggs, well beaten |
1 (12 ounce) can pet milk |
1 tablespoon vanilla extract |
1 pinch salt |
1/2 cup brown sugar, firmly packed |
1/2 cup nuts, chopped |
2 teaspoons cinnamon |
Directions:
1. Preheat oven to 350 degrees F.
2. Sift the dry ingredients together in a bowl.
3. Add the margarine and butter and mix with an electric mixer to make crumbs.
4. Reserve 1/2 cup of the crumbs for the topping.
5. Add the milk, eggs and vanilla extract to the remaining crumbs and blend well.
6. Make the topping.
7. Grease a Bundt pan well and put about 1/3 of the topping in the pan and spread evenly over the bottom.
8. Add 1/3 of the batter and spread evenly over the topping.
9. Add all of the remaining topping except 2 tablespoons of the topping to the top of the batter, spreading evenly.
10. Top with the remaining batter spreading evenly.
11. Top with the 2 tablespoons of remaining topping to the top of the batter.
12. Top with the remaining batter, spreading evenly.
13. Bake in a 350 degree F oven for 45 minutes or until a toothpick inserted into the cake comes out clean.
14. Cool on a wire rack.
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