1/4 cup milk
3 eggs
1/2 cup butter
1 cup sugar
1-1/2 cups flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 cups huckleberries
1/4 cup flour

Separate eggs and beat egg whites until stiff.  Set aside and beat egg yolks with milk.

Cream sugar and butter.  Add to egg yoke and milk mixture and mix well.

Sift flour, baking powder, nutmeg and cinnamon and add to sugar and egg mixture.

Toss huckleberries with 1/4 cup of flour.  Fold into batter.

Fold stiffened egg whites into batter.

Pour batter in grease and floured 8 x 8″ pan.  Sprinkle top of cake with thin coating of sugar to form a glaze.

Bake at 350 degrees for 50 – 60 minutes.

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