Easy Butter Sally Lunn
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Egg||1 , separated|
|Milk||1⁄2 Cup (8 tbs)|
|Cranberry jelly||1⁄2 Cup (8 tbs), cubed|
Sift flour, measure and resift 3 times with baking powder and salt.
Cream the butter, add sugar and beat thoroughly.
Add the egg yolk and beat until light and fluffy.
Add the flour mixture and milk alternately, beginning and ending with the flour, beating well after each addition.
Fold in the beaten egg white.
Pour into a greased 9-inch square pan.
Bake in a moderately hot oven (400° F.) for 5 minutes.
Sprinkle the cranberry cubes over the top of the batter and continue baking another 15 or 20 minutes or until golden brown.
Serve immediately or while still warm.
This may be served as a coffee cake, or a hot bread with the meal.