Mix the butter and sugar together and add the egg. Sift the dry ingredients together and add alternately with the milk. Beat vigorously for 2 minutes. Pour into a shallow, buttered baking and bake at 350-F for 30 minutes. Serve hot or cold, plain, with whipped cream, or with Cream Filling for Gingerbread. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (859g)|
|Recipe Makes: 1|
|Calories from Fat: 488 (15%)|
|Amt Per Serving||% DV|
|Total Fat 54.2g||72 %|
|Saturated Fat 31.2g||156 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 333.5mg||103 %|
|Sodium 2416.1mg||83 %|
|Potassium 1060.9mg||28 %|
|Total Carbohydrate 664.8g||196 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 655.6g|
|Protein 38.9g||56 %|
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Calories per serving: 3259
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