The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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1 c vegetable shortening 4 tsp baking powder
1 1/3 c sugar ½ tsp salt
2 eggs 1 1/3 c milk
2 2/3 c flour ¼ c sugar combined with 1 tsp cinnamon
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P_reheat the oven to 350°. 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. 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 c of the milk. Continue adding the
flour and the milk alternately in similar amounts, beating until the batter
is smooth.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.
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. Makes one 12-inch cake.
