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SUMMER FRUIT PUDDING CAKE 
1 1/2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon vanilla
1/3 cup butter or shortening
2 eggs
1/2 cup milk
1 large (1 lb 4 oz. approx) can fruit pie filling

If using butter, allow to sit at room temperature for at least 30 minutes or until softened before making cake. Cherry, peach, lemon, apple or blueberry are good choices for the fruit filling, but nearly any kind may be used.

Preheat oven to 350°F. Butter or spray (with non-stick spray) a 13x9 inch baking pan. Lightly dust the pan with flour, then shake out any excess.

Combine flour, sugar, baking powder and salt in mixing bowl. Whisk for 1 minute or until well combined. Add remaining ingredients (except for fruit filling). Beat at medium speed for 2 minutes. Spread batter in baking pan.

Spoon the can of fruit pie filling here and there over batter, without spreading thinly, but leaving the filling in clumps. Save a few spoonfuls of the filling for a serving garnish.

Bake at 350°F for 45-50 minutes or until cake springs back when touched lightly in center.

Serve warm or cold, plain or topped with whipped or ice cream. Ladle a few spoonfuls of the reserved fruit filling over the top.

Variations: If a can of pie filling isn't available, fresh or frozen fruits may be substituted by weight; make a syrup using 1 cup water and 1 cup sugar boiled for 10 minutes with 1 tablespoon cornstarch and 1 teaspoon dark rum (optional). A large can of peaches in syrup may be substituted for the can of pie filling; thicken the syrup by boiling for 10 minutes with 1 tablespoon cornstarch. Puree 1-2 peaches to add richness to the syrup, if desired.

Submitted by: CM
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