2 c. raspberries, chopped apples, apricots or peaches
1 tbsp. lemon juice
1/2 c. sugar
3 tbsp. cornstarch
1 1/2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. mace
1/2 c. butter
1 egg (slightly beaten)
1/2 c. milk
1/2 tsp. vanilla

TOPPING:

1/4 c. sugar
2 tbsp. butter
1/4 c. flour
1/2 c. chopped walnuts

Combine fruit and 1/2 cup water in saucepan. Simmer, covered until fruit is tender. Stir in lemon juice. Mix 1/2 cup sugar and cornstarch; stir into fruit mixture. Cook until thickened. Cool.

In mixing bowl stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace and 1/4 tsp. salt. Cut in 1/2 cup butter until mixture resembles fine crumbs.

Combine egg, milk and vanilla. Add to flour mixture mixing until blended. Spread half batter in 9x9x2 pan. Spread cooled fruit over batter, then remaining batter over fruit.

Combine 1/4 cup sugar, 1/4 cup flour; cut in 2 tbsp. butter until mixture resembles coarse crumbs. Stir in nuts (pecans will do). Sprinkle over batter in pan. Bake at 350 degrees for 40-45 minutes. Makes 1 cake (12 servings).