1/2 cup butter
1-1/2 cups sugar
2 eggs, well beaten
3 cups flour
4 teaspoons baking powder
1 cup milk
4 cups fresh fruit (blackberries, rhubarb, strawberries, peaches,
tender apples are excellent)
1 3-ounce package strawberry gelatin
1/4 cup flour
1/2 cup sugar
3 tablespoons butter
Mix first eight ingredients
into a stiff cake batter. Smooth batter into a buttered 13-inch
by 9-inch pan.
Mix drained fruit with gelatin,
stir together well. (Add two extra tablespoons sugar to gelatin
if using rhubarb.) Spread fruit mixture over batter.
Crumble last three ingredients together and sprinkle over top.
Bake at 375 degrees for about 50 minutes, or until nicely browned.
Cool slightly on wire rack; serve warm.