Heirloom spice cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sifted Unbleached Flour |
| 1 | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground Cinnamon |
| ½ | teaspoon | Ground Nutmeg |
| ¼ | teaspoon | Ground Cloves |
| 1 | cup | Butter Or Regular Margarine |
| 1 | cup | Sugar |
| 1 | large | Egg |
| 1 | cup | Sour Milk |
| 1 | cup | Chopped Walnuts |
| 1 | cup | Raisins |
| Sifted Confectioners Sugar | ||
Directions
Sift the flour, baking soda, salt and spices together and set aside.
Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg.
Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed. stir in the walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan.
Bake in a preheated 350 degree F. oven for 40 minutes or until the cake tests done. Sprinkle with sifted confectioners sugar.
NOTE:
To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough milk to make 1 cup.
From The Farm Journal's Complete Home Baking Book Copyright 1979