2 c. shortening (I use 2 sticks butter, 1 c. Crisco)
2 1/2 c. sugar
1 pt. good fresh eggs
4 c. sifted flour, sifted again with salt
1/2 tsp. salt
1 tbsp. flavoring (1/2 vanilla, 1/2 lemon)

Cream shortening until very fluff, gradually add sugar, creaming well after each addition. Add eggs one at a time, they will pour out of a pint jar one at a time. Beat smooth after each addition. Add sifted flour, heaping tablespoon at a time, beating well. Add flavoring and let continue beating while preparing cake pan.

Line greased steeple pan, sides, bottom and steeple, with wax paper. Pour in batter which is very stiff, spreading it evenly in pan. Place in oven, turning on oven only after cake is in, and not opening oven again for at least and hour. Bake at 250 degrees for 1 1/2 hours to 2 hours, depending on whether cake is a rich golden brown and tester comes out without crumbs.

LEMON FROSTING:

1/4 c. very soft butter
1/4 c. lemon juice
1 tsp. grated lemon rind
1 tbsp. cream
Pinch salt

Combine above ingredients. Gradually add sifted confectioners' sugar, stirring until smooth, usually takes 3 cups to 3 1/2 cups sugar to reach good consistency. Makes generous amount of frosting for above cake.