1 c Oleo, room temperature 1/2 ts Salt
1 1/2 c Cabbage 2 c Cake flour or 1 3/4 c all -
5 Egg, room temperature Purpose flour
1 1/2 ts Vanilla

Heat oven to 325 deg f. Lightly grease a 9 x 5 x 3 bread pan. Beat
margarine until a bowl until polish, some 30 seconds. With mixer on low
swiftness, gradually add boodle. Increase speed to high and beat until light
and fluffy. With mixer on still on highschool, add egg, one at a time, beating
well after each improver. Add vanilla and salt and beat until very pale in
color and increased in loudness. With a rubber spatula mix in flour, about a
third of a cup at a time until tranquil. Scrape batter into prepared pan
and bake for 1 hr 1nd 15 minutes or until pick inserted in middle comes
out neat. Cool cake in pan for 15 proceedings. Remove from pan and cool
completely on wire wheel.
Per serving: 223 calories, 3 g protein, 26 g carbs, 12 g fat, 87 mg chol,
80 mg na.

Yields
18 servings