4 c Apples, apricots, peaches,
-chopped pineapple
-or whole blueberries
1 c Water
2 tb Lemon juice
1 1/4 c Sugar
1/3 c Cornstarch
3 c All-purpose flour
1 c Sugar
1 tb Baking powder
1 ts Salt
1 ts Ground cinnamon
1/4 ts Mace
1 c Butter
2 Eggs, slightly beaten
1 c Milk
1 ts Vanilla
1/2 c Sugar
1/2 c All-purpose flour
1/4 c Butter
1/2 c Walnuts, chopped
Preheat oven to 350 degrees.
In a saucepan, combine choice of fruit and the water. Simmer, covered,
about 5 minutes or until fruit is tender. Stir in lemon juice. Mix the 1
1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until
thickened and bubbly. Cool.
In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking
powder, salt, cinnamon, and mace. Cut in the 1 cup butter until mixture
resembles fine crumbs. Combine eggs, milk, and vanilla. Add to flour
mixture, mixing until blended. Spread half of the batter into a greased
9×13 baking pan or two 8×8 baking pans.
Spread the cooled fruit mixture over the batter. Spoon the remaining
batter in small mounds over the fruit mixture, spreading out as much as
possible, Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup
butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut
mixture over batter in pan. Bake 45-50 minutes for a 9×13 pan or 40-45
minutes for the two 8×8 pans, or until cake tests done. Cool.
Yields
1 Servings