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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Beverely's Yogurt Cake Recipe

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This recipe for Beverely's Yogurt Cake is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. butter, softened
1 c. sugar
2 eggs
2 c. all purpose flour, sifted
1 tsp. baking powder
1 tsp. soda
½ tsp. cinnamon
1 c. thick yogurt
1 c. nuts, chopped
1 tsp. vanilla

Syrup:
1½ c. sugar
¾ 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 1½ c. sugar, ¾ 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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