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Huckleberry Cake Recipe

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This recipe for Huckleberry Cake, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Haire
Added: Saturday, February 2, 2008


1 1/2 cup brown sugar
1/2 cup shortening or margarine (Crisco butter flavor is good)
1 egg
1 tsp vanilla
1 tsp baking soda
1 cup sour cream
2 cups flour
1/2 cup chopped walnuts
2 cups huckleberries (or 1 1/2 cup chopped rhubarb)

Cream brown sugar and shortening. Add egg and vanilla.

Mix baking soda with sour cream and add alternately with flour to cream mixture.

Add nuts and huckleberries.

Pour into greased and floured 9x13" pan.

1/2 cup sugar
1 tsp cinnamon
1 Tbsp butter

Mix together and put on top of unbaked cake

Bake at 375 for 50-60 minutes

Personal Notes:
Personal Notes:
As summer draws to a close Ian, Jodi and I await the ripening of the berries. Our favorite place is on the edge of the timberline trying to collect more than we eat. This recipe came from Jodi's Aunt, Carol Etherton.

I made this on a brisk Saturday morning and everyone who tasted it commented on the flavors. Every crumb was thoroughly enjoyed! ~Mug




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