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This cake's recipe is one that I found in an older Charleston cookbook, as well as Southern Living magazine. It's an old-fashioned cake with a sugar-crunchy crust. It is buttery rich and dense. It can be used in a myriad of ways, or enjoyed totally plain. My opinion of the best way to enjoy our cake is when it's topped with fresh fruit picked from our local farmers. Visit our Favorite Links page to see a few of the farms we have listed.
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