Ingredients
| 2 cups | sifted all purpose flour | | 1 tsp. | baking soda | | 1/2 tsp. | salt | | 1 tsp. | ground cinnamon | | 1/2 tsp. | ground nutmeg | | 1/4 tsp. | ground cloves | | 1 cup | butter or | | regular margarine | | 1 cup | sugar | | 1 | egg | | 1 cup | sour milk* | | 1 cup | chopped walnuts | | 1 cup | raisins | | Sifted confectioners sugar |
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Instructions
Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
Cream together butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg.
Add dry ingredients alternately with sour milk to creamed mixture, beating well after each addition, using electric mixer at low speed. Stir in walnuts and raisins. Pour batter into greased 13 x 9 x 2 inch baking pan.
Bake in 350 F. oven 40 minutes, or until cake tester or wooden pick inserted in center comes out clean. Sprinkle with sifted confectioners sugar. Makes 16 servings.
*NOTE: To sour milk, place 1 Tbsp. vinegar in measuring cup. Add enough milk to make 1 cup.
Farm Journal's Complete Home Baking Book (1979)
Author's Comments
This spice cake has always been baked in a cast iron skillet for three generations in one Ohio family.
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