1/3 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 cups flour
4 teaspoons baking powder
1/8 teaspoon salt
Cream shortening well; add sugar; add yolk of egg and vanilla; mix
well; add milk, then flour and baking powder and salt which have been
sifted together; mix in beaten white of egg. Bake in three greased
layer tins in quick oven about 15 minutes. Put cake together with
fruit filling and cover with white icing.
FRUIT FILLING
1/2 cup fruit jelly
1 cup water
1/2 cup chopped raisins
1/4 lb. chopped figs
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup chopped blanched almonds or walnuts
juice of 1/2 lemon
Cook jelly with water, fruit and sugar; add cornstarch which has been
mixed with a little cold water. Cook slowly until thick, remove from
fire; add nuts and lemon juice. Cool and spread between layers of
cake.
Source:
The New Dr. Price Cookbook
