Nana's Apricot, Plum or Boysenberry Kuchen
Ruth Wolfe, Brentwood

Prepare Crust
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 cup shortening (or substitute 1/2 cup margarine)
Mix all ingredients like pie crust, then set aside.

Break 1 large egg into a glass measuring cup
and fill with milk to 3/4 cup mark.

Do not mix egg and milk.
Make a hole in the dry mixture, pour in egg and milk.
Mix with fork and make a dough. Roll out crust for two 9-inch cake pans and line the two pans. Pinch the crust.

Prepare Fruit
Slice unpeeled fruit into wedges (enough for 2 layers in each pan).
Arrange wedges into two layers in cake pans so that they slightly overlap.

Fruit Topping
1 cup sugar
3 tablespoons margarine
1 or 2 tablespoons flour (substitute cornstarch or tapioca)
Mix and sprinkle over fruit. Add a few drops of lemon juice.

Bake at 350 for 40 minutes.

This recipe makes two 9-inch open faced kuchens.