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Crumb Cakecakes, penndutch 1 cup butter or other shortening 2 cup sugar 4 teaspoon baking powder 4 each egg, separated 1 cup milk 4 cup flour 1 single butter, melted 1 single cinnamon Combine sugar, flour and baking powder which have been sifted together. Add the shortening and crumb well with the fingers. Take out 1 cup of crumbs and to the remaining add the well beaten egg yolks and milk. Fold in the stiffly beaten egg whites. Mix well. Pour mixture into well-greased deep pans and sprinkle top with the crumbs. Bake at 450-F about 45 minutes. Sprinkle top with melted butter and cinnamon when finished baking. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.
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