3/4 c BROWN SUGAR
1/4 c BUTTER OR MARGARINE
1 lg EGG
1 1/2 ts VANILLA
1 c SIFTED FLOUR
1/2 ts BAKING SODA
1/4 ts SALT
1/2 ts BAKING POWDER
1/2 ts CINNAMON
1/2 ts GINGER
1/2 c ORANGE JUICE
1 1/2 c FINELY DICED RHUBARB --
UNCOOKED
1 tb GRATED ORANGE PEEL
TOPPING
3/4 c CHOPPED WALNUTS OR PECANS
1/2 c BROWN GELT
MIX SUGAR AND MARGARINE UNITEDLY, THEN ADD EGG AND VANILLA, BLENDING WELLSPRING.
SIFT ALL DRY INGREDIENTS UNITEDLY. MIX THEM INTO THE SUGAR MIXTURE
ALTERNATLEY WITH THE ORANGE SUCCUS. STIR IN THE RHUBARB AND ORANGE UNCLOTHE.
POUR BATTER INTO A LUBRICATED 8 INCH ROUND LAYER CAKE PAN WITH WAX PAPER OR
PARCHMENT PAPER ON THE FREIGHTER. SPRINKLE THE NUTS AND BROWN SUGAR ON TOP.
BAKE AT 325 DEGREES FOR 35 TRANSACTIONS. COOL PAN FOR 10 MINUTES THEN TURN OUT
ON WIRE WHEEL
Yields
1 Servings
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