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1

2 c Cake flour -- sifted

2 ts Baking powder

3/4 ts Salt

1 1/4 c Sugar

1/2 c Shortening -- (emulsifier type

1 t Vanilla

2 Eggs -- unbeaten

3/4 c Milk

1 1/2 tb Molasses

1/4 ts Cinnamon

1/8 ts Cloves

1/8 ts Nutmeg

-----raisin filling----- 1 tb Cornstarch

1/3 c Sugar

1 d Salt

1/2 c Raisins -- chopped fine

1 t Lemon juice

2/3 c Water

1/4 ts Grated lemon rind

1 t Butter

-----lemon icing----- 1/2 ts Grated lemon rind

1 tb Butter or margarine

1 c Confectioner's sugar -- sifted

1 d Salt

2 ts Lemon juice

1 t Water

Recipe by: Leon Gerst <leon.gerst@CCS.ORG> Have ingredients at room temperature. Grease two 8-inch layer pans and lin Pour half of batter into one

layer pan. To remaining batter add molasses a Filling: Combine cornstarch, sugar, salt, raisins, lemon juice and rind, a Icing: Cream lemon rind with butter or margarine. Add remaining ingredien