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MARBLE SPICE PICNIC CAKE
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Source: Kate Smith
| 2 cups | sifted Swans Down Cake Flour |
| 2 teaspoons | Calumet Baking Powder |
| 1/4 teaspoon | salt |
| 1/2 cup | butter or other shortening |
| 1 cup | sugar |
| 2 | eggs, well beaten |
| 2/3 cup | milk |
| 1 teaspoon | cinnamon |
| 1/2 teaspoon | cloves |
| 1/2 teaspoon | nutmeg |
| 2 tablespoons | molasses |
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Divide batter into two parts. To one part, add spices and molasses. Put by tablespoons into greased loaf pan, 8x4x3 inches, alternating light and dark mixtures. Bake in moderate oven (350° F.) 1 hour and 15 minutes, or until done. Spread Clever Judy Frosting on top and sides of cake.
Or bake in greased pan, 8x8x2 inches, in moderate oven (350° F.) 50 minutes. Spread Seven Minute Frosting on top and sides of cake. Decorate top of cake with chopped pecan meats and raisin clusters.
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