Cranberry Nugget Cake

Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cup pre-sifted Monarch soft wheat flour
1 tsp. salt
3 1/2 tsp. baking powder
1/2 cup shortening
3/4 cup granulated sugar
1 tsp. vanilla
3/4 cup milk
4 egg whites
1/2 cup granulated sugar
1 cup diced jellied cranberry sauce
1/4 cup pre-sifted Monarch soft wheat flour

Sift together flour, salt and baking powder.
Cream shortening.
Blend in, beating until light and fluffy, first amount of sugar and vanilla.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Beat to form stiff but moist peaks, egg whites.
Gradually add second amount of sugar.
Beat until stiff and shiny.
Fold meringue into batter and beat by hand for half a minute.
Mix together and fold in cranberry sauce and flour.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.