Shaker Cake

This is a simple recipe that we found a long time ago but have not made for quiet a while.
Last night my dad was looking for some thing sweet to make, so he ran across this recipe and decided to make it. YUM! (I made another one today. We had to have a picture, right?!) :-)

2C Flour (we use whole wheat)
1TBS Baking Powder
1tsp Salt (we use sea salt)
1/2C Sugar (we use Rapedura)
1C Oil (we use coconut or grapeseed oil)

1C Juice of choice (or puree or jam)

4 Eggs

~In large bowl mix dry ingredients.

~In small bowl mix wet ingredients

~Pour wet bowl into dry bowl and mix.

~Pour batter into greased 2 qrt pan and bake

~Let cool

May sprinkle with cinn or sugar (optional - we usually skip this)

**This serves as a good breakfast cake for Shabbat. Just make it ahead on Erev. This is not a very sweet cake.

You can use jam, jelly, juice or puree, blueberry, strawberry, peach, apricot, etc. in the recipe. We have made lots of variations and they are always good!

It was originally called "shaker cake" because you can put all the ingrediants in a jar and shake it to mix it, than just pour it in the greased pan. That is a fun way to do it too. It uses less dishes. :-) However this recipe requires a 1/2 gallon jar. I wonder if we might have doubled it at one point. You could cut the recipe in half then it would fit in a quart jar to shake...but then you would use round cake pan or 8x8. I prefer the bowl method myself, I think it mixes better.

I hope y'all like it,

Hailey