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Cottage Pudding - Amish - 2c

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1/4 cup butter, margarine or shortening
2/3 cup granulated sugar
1 large egg; well beaten
1 tsp. vanilla
21/2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk

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.

Cream 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" square cake pan at 350 F for 35 minutes.

Serve with fruit and milk.

Makes 8 servings

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