This loganberry cake recipe comes from a 1922 Good Housekeeping cookbook.
1.2 cup shortening
1 cup sugar
1/2 teaspoon cloves
2 cups pastry flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon soda
1 cup canned or fresh cooked loganberries
Cream the shortening and sugar, add the eggs lightly beaten, reserving one egg-white for the icing. Sift together the dry ingredients and add to the mixture. Last add the loganberries and whatever juice collects in the cup when measuring them. Pour into a greased and floured loaf pan and bake at 325 degrees F. for one hour and fifteen minutes. Frost with boiled icing, using almond extract for flavoring.
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