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| What You Need: |
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1 cup vegetable shortening
1 1/3 cups sugar
2 eggs
2 2/3 cups flour
4 teaspoons baking powder
½ teaspoon salt
1 1/3 cups milk
¼ cup sugar combined with
1 teaspoon cinnamon
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| How To Cook: |
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1. Preheat the oven to 350°F. In a large mixing bowl, cream the vegetable shortening and the sugar by mashing and beating them together with a large spoon. When the mixture is light and fluffy, beat in the eggs, one at a time, thoroughly incorporating one before adding the other. shortening. Continue to beat until the mixture is smooth, but don't overbeat.
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2. Sift the flour, baking powder and salt together into another bowl, and beat ¼ cup of this into the egg mixture. Then beat in ¼ cup of the milk. Continue adding the flour and milk alternately in similar amounts, beating until the batter is smooth.
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3. Lightly butter and flour an 8-by-12-inch shallow baking pan. Invert the pan and rap it on the edge of the table to knock out any excess flour. Pour in the batter and bake in the middle of the oven for 45 minutes, or until the cake comes slightly away from the edge of the pan and is firm to the touch. As a further test, a toothpick inserted in the center should come out dry and clean.
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4. Sprinkle the top of the cake evenly with the cinnamon-sugar and cut the cake into 2-inch squares. With a metal spatula, transfer them from the pan to a cake plate and serve warm or at room temperature for breakfast or for tea.
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