Buttermilk Spice Cake
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Unbleached white flour||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|White sugar||1 Tablespoon|
Lightly grease a 9" cake pan.
Cut a 9" circle out of waxed paper and place in pan.
Sift flours and spices.
Combine oil, brown sugar, buttermilk and vanilla.
Stir in the flour mixture and raisins.
Whip egg whites with cream of tartar to soft peaks.
Slowly add sugar and whip to firm peaks.
Fold whites into batter.
Pour into prepared cake pan.
Bake at 350° for 25 to 30 minutes.
Cool before glazing.