Honey Spice Cake
|Soft butter||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Honey||3⁄4 Cup (12 tbs)|
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Eggs||2 , separated|
|Milk||1⁄2 Cup (8 tbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Chopped filberts||3⁄4 Cup (12 tbs)|
|Butterscotch frosting||1⁄2 Cup (8 tbs)|
Cream butter and lemon rind until light.
Gradually beat in honey.
Sift together dry ingredients.
Add about one fourth to first mixture; beat until smooth.
Add egg yolks, one at a time, beating well after each.
Add remaining dry ingredients and milk alternately to first mixture, beginning and ending with dry ingredients.
Beat until smooth.
Stir in raisins and 1/2 cup nuts, and fold in stiffly beaten egg whites.
Pour into two 8-inch layer pans lined on the bottom with greased wax paper.
Bake in preheated moderate oven (375°F.) for about 25 minutes.
Cool for 5 minutes.
Turn out on rack and peel off paper.
Cool, and frost with Butterscotch Frosting.
Sprinkle with remaining nuts.