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3 c Cake Flour; sifted
3 ts Baking Powder
2/3 c Butter; or shortening
1 1/2 c Sugar
3 Egg yolks; well beaten
1 c Milk
3 Egg whites; stiffly beafen
3/4 ts Cinnamon
1/8 ts Cloves
1/4 ts Mace
1/4 ts Nutmeg
1 1/2 tb Molasses
1/3 c Raisins; finely cut
1/3 c Figs; finely cut
Sift flour once, measure, add baking powder, and sift together three
times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add egg yolks and beat well. Add
flour, alternately with milk, a small amount at a time, beating after
each addition until smooth Fold in egg whites. Fill two greased
9-inch layer pans with two-thirds of mixture. To remaining mixture,
add spices, molasses and fruit, and turn into one greased 9-inch
layer pan. Bake layers in moderate oven (375 degrees F.) 25 minutes.
Arrange spice layer between light layers. Spread Lemon Filling ( see
recipe ) between layers and Tart Lemon Frosting ( see recipe ) on top
and sides of cake. Kate Smith Collection 1940 Published by General
Foods, Corp.
Yields
1 Servings
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