Heirloom Spice Cake
This spice cake has always been baked in a cast iron skillet for three generations
in one Ohio family.
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground
- 1 cup butter or regular margarine
- 1 cup sugar
- 1 egg
- 1 cup sour
- 1 cup chopped walnuts
- 1 cup raisins
- Sifted confectioners' sugar
* To sour milk, place 1 tablespoon vinegar in measuring cup. Add enough milk
to make 1 cup.
- Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves; set
- 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 degree F oven 40 minutes, or until cake tester or wooden pick
inserted in center comes out clean.
- Sprinkle with sifted confectioners' sugar.
Posted by Olga at The Cutting Board Monday Jan 2nd, 2006 11:43 am.
Source: Farm Journal's Complete Home Baking Book (1979).