Cottage Pudding or One Layer Cake

One of my top five favorite cookbook for everyday cooking is the Fanny Farmer Cookbook. I have used the 11th Edition 1985 for the last 25 years. I have bought many later additions for wedding shower gifts. This recipe is adapted from the Fannie Farmer Cookbook. It is a really fast and simple cake and tastes really delicious. Light and fluffy. I love it hot with a little butter.

Sift together Dry Ingredients—do this twice to be sure the baking powder is mixed evenly:
1-½ cups flour
2 tsp. baking powder
½ tsp. salt
½ cup sugar

Mix Wet Ingredients with a wire whisk:
1 egg well beaten
½ cup milk (Of course, I use ¼ cup Carnations Evaporated Milk and ¼ cup milk)
½ cup butter softened in the microwave
½ tsp. vanilla

Directions:
Stir the dry ingredients into the wet ingredients just until all the flour mixture is incorporated and fluffy. Bake cake in an 8 x 8 pan in a 400-degree oven for 20 to 25 minutes. You can also use cupcake papers in a muffin pan.

From the square pan cut into squares, cut into two layers, and stack with strawberries or peaches for shortcake. Top with whipped cream.

You can also use the Strawberry Syrup recipe from the Traditional Breakfast.