Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cake flour; sifted |
| 2 teaspoons | Baking powder |
| ¾ teaspoon | Salt |
| 1¼ cup | Sugar |
| ½ cup | Shortening; (emulsifier type |
| 1 teaspoon | Vanilla |
| 2 | Eggs; unbeaten |
| ¾ cup | Milk |
| 1½ tablespoon | Molasses |
| ¼ teaspoon | Cinnamon |
| ⅛ teaspoon | Cloves |
| ⅛ teaspoon | Nutmeg ---raisin filling----- |
| 1 tablespoon | Cornstarch |
| ⅓ cup | Sugar |
| 1 dash | Salt |
| ½ cup | Raisins; chopped fine |
| 1 teaspoon | Lemon juice |
| ⅔ cup | Water |
| ¼ teaspoon | Grated lemon rind |
| 1 teaspoon | Butter ---lemon icing----- |
| ½ teaspoon | Grated lemon rind |
| 1 tablespoon | Butter or margarine |
| 1 cup | Confectioner's sugar; sifted |
| 1 dash | Salt |
| 2 teaspoons | Lemon juice |
| 1 teaspoon | Water |
Recipe by: Leon Gerst <leon.gerst@...> Have ingredients at room temperature. Grease two 8-inch layer pans and lin Pour half of batter into one layer pan. To remaining batter add molasses a Filling: Combine cornstarch, sugar, salt, raisins, lemon juice and rind, a Icing: Cream lemon rind with butter or margarine. Add remaining ingredien From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini