It's blueberry season in Maine, I am so lucky, I have wild blueberries out in my back yard. We have been picking a couple of times and have seen several others with the butts up in the air picking away also. I found this Old Fashion Sugar cake recipe at Joan's blog chocolatechocolateandmore and knew I had to try it. Go over and say hello to Joan she has some nice looking recipes on her blog. It's somewhat dense, just the right amount of sweetness. Easy to put together and love that you bake it in a "spider" gotta love cast iron.............
This cake doesn't need frosting but I wanted to use some blueberries so I whipped up some real whipping cream and sprinkled with blueberries.
1/2 cup vegetable shortening
1 cup milk
1 1/2 teaspoons vanilla extract
2 cups plus 2 TBSP flour
1 1/2 cups sugar
4 Teaspoon baking powder
1 tsp salt
4 large egg whites
confectioner's sugar for sprinkling on top of baked cake
Using your black spider cast iron, grease with shortening and shake with flour to cover. Do not spray with pam spray. Use a 10 inch pan. You can also you a 10 inch casserole dish or baking pan.
In a medium bowl add the dry ingredients and whisk these together. Set aside
In a large bowl add the shortening along with the milk and mix with mixer. Go slow and at low speed, this process is like mixing vinegar and water they just don't mix. The mixture is like small curd cottage cheese. Slowly add about 1/3 of the flour mixture to the wet and mix and then continue to add dry to the wet until all is mixed together. Add the egg whites and beat.
Pour the batter into the prepared spider and bake at 350 degrees for 40-45 minutes. Test with a toothpick inserted in center of cake to check to see if the cake is baked. I baked mine for 40 minutes.
Allow to cool on a cooling rack for about 45 minutes, then after it has completely cooled sprinkle the top with confectioner's sugar. You can serve this cake warm or plain or top with whipped cream and a few berries.