Busy-Day Cake

Ingredients

• 1 1/3 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 2/3 cup milk
• 1/4 cup margarine or butter
• 1 egg
• 1 teaspoon vanilla
• Broiled Coconut Topping (see recipe, page 90) or whipped cream and fresh fruit (optional)

Instructions

1. In a bowl combine flour, sugar, and baking powder. Add milk, margarine or butter, egg, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Pour batter into a greased and floured 8x1 1/2-inch round baking pan.
2. Bake in a 350° oven for 25 to 30 minutes or till a toothpick inserted near the center comes out lean. Frost warm cake with Broiled Coconut Topping, if desired. Or, cool in the pan on a wire rack for 5 minutes. Remove cake from pan. Cool thoroughly. Serve with whipped cream and fresh fruit, if desired.
3. Microwave directions: Prepare batter as above, except reduce margarine or butter to 1/3 cup. Grease an 8x1 1/2-inch round baking dish; line bottom of dish with waxed paper. Pour batter into dish. Micro-cook, uncovered, on 50% power (medium) for 10 minutes, giving the dish a quarter-turn every 3 minutes. If not done, cook on 100% power (high) for 30 seconds to 2 minutes more or till surface is nearly dry. Cool on a wire rack for 5 minutes. Loosen, then invert onto wire rack; remove waxed paper. If desired, place cake on a baking sheet and frost with Broiled Coconut Topping (do not put baking dish under broiler). Or, cool cake thoroughly. Serve with whipped cream and fruit, if desired.
4. Spiced Pecan Busy-Day Cake: Prepare as above, except add 1/8 teaspoon ground nutmeg or allspice with the flour. Stir in 1/2 cup chopped pecans, walnuts, or peanuts after beating.
5. Wheat and Raisin Busy-Day Cake: Prepare as above, except reduce all-purpose flour to 1 cup and add 1/3 cup whole wheat flour to flour mixture. Sprinkle 1/4 cup raisins or snipped pitted whole dates atop batter in the baking pan.