| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, 1941 |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sour cream |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Chopped raisins |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Cloves |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
Combine sugar, sour cream, and well-beaten egg yolks. Sift flour, measure,
and sift with baking soda, salt, baking powder, and spices. Combine with
first mixture. Add raisins which have been dredged in 2 tablespoons of the
flour. Add flavoring. Fold in stiffly beaten egg whites. Pour into
well-oiled layer cake pans. Bake in moderate oven (375 F) about 30 minutes.
Put almond filling between layers. Grace Viall Gray, Glen Ellyn, IL.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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