RAISIN CAKE. MRS. FRANK ARROWSMITH.
Two cups of brown sugar, one scant cup of butter, one cup of sweet
milk, four eggs, one and one-half teaspoons of baking powder, three
cups of flour, one teaspoon each of cinnamon and cloves, one pound of
raisins. This makes two cakes. Pour boiling water on the raisins,
and let stand a few minutes before stoning them.
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