Cake Pudding
- 5 eggs, beaten very light
- 3 cups sugar
- 1 cup butter
- 1/2 nutmeg, grated
- 4 cups flour
- 2 tsp cream of tartar
- 1 cup milk
- 1 tsp baking soda
- 1 quart whortleberries, raspberries or currants
Stir the butter and sugar together to a cream. Add the grated nutmeg, then the beaten eggs, flour with the cream of tartar sifted through it, and milk with the baking soda dissolved in it. Beat together well.
Put in a buttered pudding dish a layer of the cake and then a layer of the fruit, alternately, until all are in. Have a layer of cake on top.
Bake with love for about an hour in a quick oven at 400°F. Cover with thick paper when brown on top.
Serve with wine sauce.
Put in a buttered pudding dish a layer of the cake and then a layer of the fruit, alternately, until all are in. Have a layer of cake on top.
Bake with love for about an hour in a quick oven at 400°F. Cover with thick paper when brown on top.
Serve with wine sauce.
Submitted by Apr 13, 2010
15 min
30 min
45 min