Serve with fresh berries and whipped cream. When the fresh berry season arrives in Skagit County, we enjoy this cake often. The vanilla flavor and crunchy edges offers so much more than what we might buy in a grocery store. Quick to assemble, using basic ingredients and it’s quick to bake. I bake it in a round 8-inch cake pan. The center rose into a rounded dome. What we don’t eat within three days, we store the rest in the refrigerator, air tight, to keep that fresh flavor.

Ingredients

1 cup sugar

5 Tbsp shortening

1 and 1/2 cups flour

2 tsp baking powder

Dash or two of salt

2 eggs

Milk

1 tsp vanilla

Extra shortening and flour to coat the pan

Preparation

Preheat the oven to 375 F. Spread a tiny bit of shortening on the bottom and sides of the cake pan. Sprinkle flour into the bottom of the pan and bump the side, as you turn and slant the pan. The flour will lightly coat the bottom of the pan. Shake out any excess flour. In a large bowl, cream the shortening with the sugar. Add the flour, baking powder and salt. Mix well. Crack two eggs into a one cup liquid measuring cup. Then fill the rest of the cup with milk. Add to bowl and mix in the vanilla. Mix by hand until smooth. Bake for 30 minutes.