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Spice Cake

Spice Cake

M. Blakely

M. Blakely

Makes 1

This recipe was submitted to the cookbook by Ann Batchelder of the Delineator Institute.

Part of the recipe is somewhat obscure. My extrapolated, more detailed instructions are in parentheses.

ᔥ Originally from "Cookery For Today" (1932 ed.)

Ingredients

  • 1 c. shortening
  • 3 c. brown sugar
  • 3 eggs
  • 1 c. nuts (chopped)
  • 1 c. raisins (chopped)
  • 3 c. flour
  • 1 c. milk (sour)
  • 1 tsp baking soda
  • 1 tsp cloves (ground)
  • 1 tsp cinnamon (ground)
  • 1 tsp nutmeg
  • preserves (jam)
  • frosting (white)

Instructions

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  • 1
    Preheat oven to 350-375° F. Separate eggs.
  • 2
    Beat egg yolks. Cream together shortening, brown sugar, & egg yolks.
  • 3
    (In separate bowl, beat egg whites till they hold stiff peaks.)
  • 4
    Mix 2 1/2-c. flour with cloves, cinnamon, & nutmeg. Dissolve baking soda in milk. Dredge raisins in remaining flour.
  • 5
    Alternately beat flour & milk mixtures into egg mixture, (Fold) in nuts & raisins; (fold) in egg whites (all without ovemixing).
  • 6
    Divide batter evenly into three baking pans & bake .
  • 7
    Stack layers after cooling with favorite jam in between each. Frost cake with favorite white icing.

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