Mix all dry ingredients in separate bowl. Cream shortening and sugar together until light and fluffy. Add eggs one at a time. Add dry ingredients alternately with milk. Mix well. Gently fold in fruit. Baked in a greased 9” x 9” pan or round cake pan at 350 degrees for 30 minutes or until done.

This works well with blueberries, sour cherries, peaches, apples and rhubarb.