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RAISIN NUT SPICE CAKE
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Source: Kate Smith
| 2 1/2 cups | sifted Swans Down Cake Flour |
| 2 1/2 teaspoons | Calumet Baking Powder |
| 1/4 teaspoon | salt |
| 1 teaspoon | cinnamon |
| 1/2 teaspoon | mace |
| 1/4 teaspoon | cloves |
| 1/2 cup | butter or other shortening |
| 1 cup | sugar |
| 2 | eggs, unbeaten |
| 1/3 cup | molasses |
| 3/4 cup | milk |
Sift flour once, measure, add baking powder, salt, and spices, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Then add molasses and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Bake in two greased 9-inch layer pans in moderate oven (375° F.) 25 to 30 minutes, or until don
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