BOTER KOEK - Dutch Butter Cake
Why I Love This Recipe
This is another family favorite recipe that has traveled around the world....even to my son in the Marines Kuwait, then Iraq, and back to Kuwait. You can get the metal pan at Walmart---last time I purchased it was a $1.49. Mix, Bake, Cool, and Mail!
Ingredients You'll Need
1 1/2 sticks Imperial margarine
1 cup white sugar
1 egg
2 teaspoons almond extract
1 1/4 cups flour
Directions
Grease an 8" round cake pan.
Mix margarine and sugar together, until light.
Add egg and extract.
Add flour. Mixture will be quite thick.
Press into the greased cake pan.
Beat an egg, and brush on top. (Don't use too much.)
Bake at 350 for 30-35 minutes. Do not overbake or underbake.
Immediately, sprinkle with sugar.
NOTE: During the holidays, we like it with red or green sugar.
Questions, Comments & Reviews
You hit upon the BIG debate. Some Dutch cooks and bakers say butter is the only way. Others are just as emphatic about Imperial margarine. I've used both. I have also sprinkled the Boter Koek with sliced or slivered almonds.
Vicki
God Bless,
Axel & Kathie
"Support our Troops,
Remember our Veterans!"
