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    You are in: Home / Recipes / Cottage Pudding Cake Recipe
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    Cottage Pudding Cake

    Cottage Pudding Cake. Photo by Chef #1800246001

    1/1 Photo of Cottage Pudding Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    MarthaStewartWanabe's Note:

    This is one of my favorite family recipes. It is a simple, sturdy white cake with vanilla-flavored syrup poured atop. It is best served piping hot on a cold winter's day.

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    Ingredients:

    Serves: 15

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
    3. 3
      To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
    4. 4
      Slice cake into 2-inch pieces and place each piece in a bowl to serve.
    5. 5
      Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
    6. 6
      Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.

    Ratings & Reviews:

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    Nutritional Facts for Cottage Pudding Cake

    Serving Size: 1 (95 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 199.0
     
    Calories from Fat 51
    25%
    Total Fat 5.7 g
    8%
    Saturated Fat 3.4 g
    17%
    Cholesterol 28.5 mg
    9%
    Sodium 184.3 mg
    7%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 0.4 g
    1%
    Sugars 20.0 g
    80%
    Protein 2.8 g
    5%

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