Dark Part
  • 1/2 c Butter
  • 1 c Brown sugar
  • 3 Egg yolks
  • 1 c Raisins, dredged with flour
  • 1 tb Molasses
  • 2 c Flour, sifted
  • 1/2 c Sour milk
  • 1 ts Nutmeg
  • 1 ts Ground cloves
  • 1 ts Baking soda
White Part
  • 1 c Flour
  • 1/2 c Cornstarch
  • 1/2 c Butter, softened
  • 1 c Granulated sugar
  • 1/2 c Milk
  • 2 ts Baking powder
  • 3 Egg whites, stiffly beaten

   Cream butter; then add sugar, beating well. Add egg yolks singly, with a spoonful of the flour. Beat well and add raisins. Slowly pour in molasses and milk, with a small amount of the flour. Sieve in remaining flour, with spices and soda. Mix well. Pour into prepared straight-sided pan and bake at 350F for about 1 hour.
    Sift flour and cornstarch. Rub in butter. Blend in sugar. Mix milk with baking powder and combine well. Fold in egg whites. Pour into prepared pan. Bake at 350F for about 1 hour. While no instructions were provided, caramel or almond icing are suggested for this cake. Yield: 1 servings