SUMMER FRUIT PUDDING CAKE
1 1/2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon vanilla
1/3 cup butter or shortening
2 eggs
1/2 cup milk
1 large (1 lb 4 oz. approx) can fruit pie filling
If using butter, allow to sit at room temperature for at least 30 minutes
or until softened before making cake. Cherry, peach, lemon, apple or blueberry
are good choices for the fruit filling, but nearly any kind may be used.
Preheat oven to 350°F. Butter or spray (with non-stick spray) a 13x9 inch
baking pan. Lightly dust the pan with flour, then shake out any excess.
Combine flour, sugar, baking powder and salt in mixing bowl. Whisk for 1
minute or until well combined. Add remaining ingredients (except for fruit
filling). Beat at medium speed for 2 minutes. Spread batter in baking pan.
Spoon the can of fruit pie filling here and there over batter, without
spreading thinly, but leaving the filling in clumps. Save a few spoonfuls of
the filling for a serving garnish.
Bake at 350°F for 45-50 minutes or until cake springs back when touched
lightly in center.
Serve warm or cold, plain or topped with whipped or ice cream. Ladle a
few spoonfuls of the reserved fruit filling over the top.
marilyn
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