Berry Patch Tea Cake
|Bran flakes/Null||1⁄2 Cup (8 tbs) (Null)|
|Cinnamon/Null||1⁄2 Teaspoon (Null)|
|Butter/Margarine||2 Tablespoon, melted (Null)|
|Sifted all purpose flour/Null||1 1⁄2 Cup (24 tbs) (Null)|
|Sugar/Null||1⁄3 Cup (5.33 tbs) (Null)|
|Baking powder/Null||2 Teaspoon (Null)|
|Salt/Null||1 Teaspoon (Null)|
|Nutmeg/Null||1⁄2 Teaspoon (Null)|
|Soft shortening/Null||1⁄4 Cup (4 tbs) (Null)|
|Milk/Null||2⁄3 Cup (10.67 tbs) (Null)|
|Fruit preserves/Null||1⁄2 Cup (8 tbs) (Null)|
1. Measure Bran Flakes, then crush to 3/4 cup; combine with cinnamon and butter. Set aside.
2. Sift together flour, sugar, baking powder, salt and nutmeg into large bowl. Make a well; add shortening, egg and milk; mix well. Spread in greased 9 x 9 x 2-inch baking pan.
3. Spread preserves over dough, cutting down through to give a marbleized appearance. Press Bran Flakes
mixture into dough.
4. Bake in moderate oven (375° F.) about 30 minutes. Cut into squares and serve warm.