Title: Raspberry-Blueberry Kuchen
Categories: Bread Cake German
Yield: 15 Servings

1 3/4	c	All-purpose flour
6	tb	Sugar
2 1/4	ts	Baking powder
1/4	ts	Salt
1/4	ts	Ground cinnamon
1/8	ts	Ground nutmeg
7	tb	Skim milk
3	tb	Vegetable oil
1	tb	Vanilla extract
1		Egg -- lightly beaten
		Vegetable cooking spray
2	c	Fresh raspberries
1	c	Fresh blueberries
3	tb	Sugar
1/2	c	Red currant jelly -- melted

Combine first 6 ingredients in a large bowl; make a well in center of mixture.

Combine milk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spread batter evenly in a thin layer over bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Scatter fresh raspberries and blueberries over batter; sprinkle with 3 tablespoons sugar.

Cover and bake at 350 deg for 25 minutes. Uncover and bake an additional 15 minutes or until a wooden pick inserted in center comes out clean. Spoon melted jelly over kuchen. Yield: 15 servings (serving size: 1 [3- x 2-1/2-inch] piece).

Recipe By : Cooking Light, May/June 1993, page 144

From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä

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