All Maine Matters

All Maine Matters

Because All of Maine DOES Matter!
Vol. 1, No. 8      August 2006 FREE

Straight From Nana Beth’s Kitchen!

This is one of my family’s favorite cakes in the summer. I save it for special occasions and it’s always a big hit with friends and relatives. The difference in this recipe from others is that there is a meringue that you prepare and fold the cake batter into, making the cake really moist.

I used to go out and pick the blueberries, but now I just buy them in the store. You can use frozen too, if you prefer. Either way, this is a wonderful treat.

Bake at 350*
40 minutes

• 2 eggs, separated 1 ½ cup of flour
• 1 cup of sugar 1 teaspoon of baking powder
• ½ cup shortening 1/3 cup of milk
• ½ teaspoon of salt 1 ½ cup floured blueberries

Place egg whites in medium bowl, beat until stiff then add ½ cup of the sugar to them to keep stiff. Set aside.

Cream shortening. Add salt and remaining sugar to shortening, along with unbeaten egg yolks. Beat until creamy.

Sift flour, then measure flour and sift together with baking powder. Add to creamed mixture, alternating with milk. Fold in blueberries that have been coated with flour.

Fold in beaten egg whites and sugar.

Pour into a well-greased 8”x8” pan. Sprinkle top lightly with of a mixture of sugar and cinnamon.

This recipe can be doubled and put in a 13” x 9” baking pan. As always the cake is done when the center is firm.