Fresh Raspberry Breakfast Cake

Directions

1. 1
   Preheat oven to 375°.
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.