This recipe for this cake has journeyed from the Rocky Mountains, to the Texas Foothills, to New England Shores and 10,000 miles around the world to Sydney, Australia. It is a cake a grandmother taught her granddaughters to make.It is an intergenerational family recipe that graces the tables of baby showers, birthday, Mother's Day, Easter, backyard bbq, 4th of July topped with blueberries and ringed with a base of raspberries, and for no special reason celebrations. It is just that good. Versatile and simple to make, this light and airy cake is delicious with or without the frosting, drizzled with chocolate, or served with macerated strawberries and lightly sweetened whipped cream. It looks rustic right from the pan and elegant dressed with seasonal flowers.