Return to Content

Stump Jumpers' Buckwheat Cake

Stump Jumpers’ Buckwheat Cake
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image


  • 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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.