1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup white sugar
1 egg
1 cup milk
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
2 cups water
1 tablespoon butter
2 egg substitute
1 cup milk
1 cup fruit cocktail sprigs, heated
Preheat oven to 350 degrees F (175 degrees C).
In a medium-sized mixing bowl, combine flour, salt and cinnamon. Add 1/2 cup of butter or margarine, 1 cup sugar, and egg. Mix until well blended. Stir in flour mixture, salt, milk and vanilla extract.
In a 9x13 inch baking dish, coat the bottom of the baking dish with flour mixture. Layer with milk, 1/2 cup of sugar, 1/4 cup of flour, cinnamon and 1/2 cup butter. Pour milk mixture over milk mixture, then sprinkle fruit cocktail sprigs on top.
Bake 30 to 35 minutes, until center is firm and cake springs back when lightly touched. Remove from oven and prick top between two layers of foil. Let rest 10 minutes, then frost with Persimmon Frosting.
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