1/3 c. shortening
3/4 c. sugar
2 eggs
3/4 c. milk
1 3/4 c. sifted self-rising flour
1/3 c. chopped nuts

Heat oven to 375 degrees. Grease and lightly dust with flour a cake pan or iron skillet (10 inches round and 2 inches deep). Cream shortening and gradually add sugar, creaming together until light and fluffy. Add eggs, one at a time, beating after each. Add flour and milk alternately making three additions of each. Fold in nuts. Pour into pan and top with Crumble Topping. Bake 35 minutes.

Note: If using plain flour, sift 2 1/2 teaspoons baking powder and 1/2 teaspoon salt with flour.

Crumble Topping:

1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter
2 tablespoons flour

Combine all ingredients. Mix with finger tips or pastry blender.