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Stump Jumpers' Buckwheat Cake

Stump Jumpers’ Buckwheat Cake
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  • 1/2 cup sugar
  • 1/2 cup flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 rounded cup buckwheat flour (or packaged buckwheat pancake mix)
  • 3 tablespoons shortening
  • 1 egg
  • 1 cup sweet milk or 1 cup buttermilk or thick sour milk (if buttermilk or sour milk is used, omit baking powder and add 1 teaspoon soda)


Sift the dry ingredients into a large bowl. Add the milk gradually, then the shortening, melted, and the egg. Mix well. If you use an electric mixer, beat at medium speed for at least 3 minutes. If a thick cake is desired, pour the batter into a well greased round 9-inch cake pan. Any medium-sized square pan is equally good. Bake at 425 degrees F for 35 minutes or until well browned. Delicious served hot with plenty of butter and a steaming cup of coffee.
Updated Monday, August 13th, 2007

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