Fresh Raspberry Breakfast Cake

1. 1

   Preheat oven to 375u00b0.

2. 2

   Oil a 9-inch cake or tube pan.

3. 3

   In a mixing bowl, beat together egg yolks, sugar and shortening.

4. 4

   Sift together flour, baking powder and salt.

5. 5

   With a wooden spoon, stir the dry ingredients into egg mixture along with the unbeaten egg whites just until well mixed.

6. 6

   Stir in milk and vanilla.

7. 7

   Fold in raspberries.

8. 8

   Pour into prepared pan and bake until the center springs back to the light touch, about 30 to 40 minutes.

9. 9

   Serve warm.

No additional tips available.