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JEWISH BUTTER CAKE Recipe

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This recipe for JEWISH BUTTER CAKE, by , is from Collier Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Collier
Added: Thursday, July 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c flour
1 c butter (half butter, half margarine)
1 c sugar
1 beaten egg
dash of salt

Directions:
Directions:
Keep half the beaten egg for decorating. Knead all ingredients into a smooth paste. Butter a pie pan 1" deep and 8" diameter. Press dough into it. Brush the rest of the egg on top. Decorate top in squares with the back of a knife. Bake 30 minutes at 350 degrees. While still hot press the middle of the cake down with the back of a spoon.

Personal Notes:
Personal Notes:
A Dutch recipe from the Elzingas in Taylorsville, Utah

 

 

 

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