Pawpaw Cake
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1¾ c. flour (all purpose)
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ c. milk
1 Tbsp. lemon juice
½ c. shortening
1½ c. sugar
2 eggs
1 tsp. vanilla
½ c. pureed pawpaw pulp
½ c. chopped pecan
3 egg whites, beaten stiff
Sift first four dry ingredients together. Combine milk and lemon juice and set aside to sour. Cream shortening, add sugar gradually, and beat until fluffy. Beat in eggs, one at a time. Add vanilla. Then add dry ingredients alternately with pawpaw puree and soured milk. Fold in the beaten egg whites and the chopped nuts. Pour into two lightly greased and floured 9-inch layer-cake pans. Bake in a moderate oven (350o F) 35 to 40 minutes. Frost with:

Lemon Butter Frosting
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½ c. butter
1 Tbsp. lemon juice
grated lemon rind
1 lb. icing(confectioners) sugar
6 Tbsp. cream (approximately)

Cream the butter until fluffy, using an electric mixer. Blend in the lemon juice and a small amount of grated lemon rind. Add the confectioners’ sugar gradually along with enough cream to make a frosting of the right spreading consistency. Run the beaters long enough to make the frosting very fluffy. Garnish the top of the frosted cake with a grating of lemon rind.

I,ve also made it with orange butter icing ,just swop the lemons for oranges