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Beverely's Yogurt Cake Recipe

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This recipe for Beverely's Yogurt Cake, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverely Ann & Bobby Richardson
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
c. butter, softened
1 c. sugar
2 eggs
2 c. all purpose flour, sifted
1 tsp. baking powder
1 tsp. soda
tsp. cinnamon
1 c. thick yogurt
1 c. nuts, chopped
1 tsp. vanilla

Syrup:
1 c. sugar
c. water
1 T. lemon juice
3 T. brandy or rum

Directions:
Directions:
Preheat oven to 350. Cream butter and sugar until fluffy; add eggs and blend thoroughly. Sift dry ingredients and add alternately with yogurt to cream mixture. Mix in nuts and flavoring. Pour into greased 13 x 9 pan and bake 40-45 min. For Medium Syrup: Mix 1 c. sugar, c. water, 1 T. lemon juice and 3 T. brandy or rum. Boil 15 minutes. Cool and pour over warm cake. Let stand 30 minutes. Cut into squares.

 

 

 

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