Crumb Cakes
Yield
8 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sour cream
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
raisins, seedless
chopped |
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sour cream
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
raisins, seedless
chopped |
|
| 5 | ml |
cinnamon
|
|
Directions
Sift flour, measure, and sift.
Cream sugar and shortening. Add flour, cinnamon, and salt.
Mix until crummy. Save ½ cup of this mixture for top of cake.
Comb ine remainder with sour cream and raisins.
Beat thoroughly.
Add baking powder a nd baking soda.
Pour into well-oiled loaf pan. Sprinkle with the ½ cup crumbs .
Bake in moderate oven (350 F) about 40 minutes.
