| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted Unbleached Flour |
| 1 |
ts |
Baking Soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground Cinnamon |
| 1/2 |
ts |
Ground Nutmeg |
| 1/4 |
ts |
Ground Cloves |
| 1 |
c |
Butter Or Regular Margarine |
| 1 |
c |
Sugar |
| 1 |
lg |
Egg |
| 1 |
c |
Sour Milk |
| 1 |
c |
Chopped Walnuts |
| 1 |
c |
Raisins |
|
|
Sifted Confectioners Sugar |
INSTRUCTIONS
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
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