Melt-Away Butter Cakes
Description
This International dessert features Softened butter, Sugar, Egg, beaten, Salt. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cream the butter with the sugar. Add all but 1 T of the egg, salt lemon rind and extract. Work in the sifted flour a few tablespoons at a time until thoroughly blended. Turn dough out onto a lightly floured surface and knead for just a few minutes. Pat dough out flat in an 8 inch round greased baking pan. Brush with reserved tablespoon of beaten egg. Bake at 350 degrees for 40 to 45 minutes or until golden. Allow cake to cool 30 minutes. Remove from pan and cut into serving pieces. Cake will harden as it cools. Store in airtight container. Keeps well for a long time. Variation: Substitute 1/2 t ground ginger & 2 T minced crystalized ginger for lemon extract & rind. From "The Portable Feast" by Diane D. MacMillan, 101 Productions. Typed for you by Terri St. Louis, Kook-Net 1994
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Grated lemon rind
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1325.2kcal
- % Daily Value *
- Total Fat 50.1g78%
- Saturated Fat 30.9g155%
- Cholesterol 129.0mg43%
- Sodium 1608.5mg68%
- Total Carbohydrate 204.3g69%
- Dietary Fiber 4.1g17%
- Sugars 90.6g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, beaten, blending, butter, cakes, dessert, egg, extract, flour, international, lemon, meltaway, salt, sifted, softened, sugar, title, unbleached, vegetarian
