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An easy, 1-bowl, 9×13 cake with that is extra moist. This Amish cake recipe has a butter, brown sugar & nut topping that bakes into the top of the cake. Old-fashioned, classic recipes are all the rage right now. Especially during the fall season, friends and family enjoy the aroma of butter and brown sugar wafting through the air.
Place rack in center of oven, and preheat oven to 350 degrees. Using a pastry brush, coat both sides of a beehive mold with butter, making sure to cover all areas.
Plump black-and-yellow Marzipan Bees are pressed onto the cake to add the final touch of charm. Place rack in center of oven, and preheat oven to 350 degrees. Using a pastry brush, coat both sides of a beehive mold with butter, making sure to cover all areas.
Using a pastry brush, coat both sides of a beehive mold with butter, making sure to cover all areas. Dust mold with flour, tap out excess, and freeze until ready to use. Sift together flour, baking powder, baking soda, salt, cinnamon, and a pinch of cloves. Cream butter and brown sugar with a mixer until pale and fluffy.
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