Lemon Custard Pudding Cake
INGREDIENTS:
1/3 c Shortening 1/2 c Milk
1/2 c Sugar -TOPPING:
1 Egg 1/2 c Sugar
1 1/2 c Cake flour 1 ts Around cinnamon
1 1/2 ts Baking powder 1/2 c Butter or margarine,
1/2 ts Salt -melted
1/4 ts Ground nutmeg
1/3 c Shortening 1/2 c Milk
1/2 c Sugar -TOPPING:
1 Egg 1/2 c Sugar
1 1/2 c Cake flour 1 ts Around cinnamon
1 1/2 ts Baking powder 1/2 c Butter or margarine,
1/2 ts Salt -melted
1/4 ts Ground nutmeg
In a mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 full. Bake at 325! for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.
Yield: 8-10 muffins. From the files of Al Rice, North Pole Alaska. Feb 1994
Yield: 8-10 muffins. From the files of Al Rice, North Pole Alaska. Feb 1994