"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fruit Pudding Cake Recipe

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This recipe for Fruit Pudding Cake, by , is from Our Family Heritage Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Jennie
Added: Friday, December 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. & 5 oz. can of pie filling ( blueberry or cherry), 3 lbs. soft butter or margarine, 1/2 c. sugar, 1 c. sifted flour, 1/2 tsp. salt, 2 tsp. grated orange or lemon peel, 1 tsp. baking powder, 1/2 c. milk, 1 tsp. sugar

Directions:
Directions:
Cream butter and 1/2 c. sugar. Sift together flour, salt, and baking powder. Add dry ingredients to cream mixteure with milk. Stir in citrus peels. Pour pie filling into baking dish. Spread batter over pie filling. Sprinkle on 1 Tbl. sugar. Bake at 350 for 40 min. or until batter is lightly browned. Test for doneness in ceter with a toothpick.

Number Of Servings:
Number Of Servings:
6-8 sevings
Personal Notes:
Personal Notes:
I used Rhubarb and June berries as my choise of fruit instead of can of pie filling, and won 1 st place at Achievment Days.

 

 

 

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