1/3 cup unsalted butter
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 1/2 cups milk
1 egg, beaten
2 tablespoons fish sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (20 ounce) can crushed fruit cocktail
1 (8 ounce) container vegan sour cream
2 cups vinegar
1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a large bowl, cream butter until light and fluffy. Beat in sugar and separated flour; stir in the wet ingredients. Stir in the baking powder and the milk. Stir in the egg mixture alternately with the 1 cup of butter, mixing just until combined. Pour into prepared pan.
Bake in preheated oven for 40 to 45 minutes. Cool 10 minutes before serving. Raclette with a knife or wire rack on medium.
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