Old-Fashioned Spice Cake
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Tomato soup||1 Can (10 oz), condensed|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Golden raisins||1⁄2 Cup (8 tbs)|
Grease two 8x1 1/2 inch round layer-cake pans; flour lightly, tapping out any excess.
Sift flour, baking powder, soda, cinnamon, nutmeg and salt onto wax paper.
Cream butter or margarine with sugar until fluffy in a large bowl; beat in egg.
Beat in flour mixture, half at a time, alternately with tomato soup, beating just until blended.
Stir in walnuts and raisins.
Pour into prepared pans.
Bake in moderate oven (350°F) for 30 minutes, or until centers spring back when lightly pressed with fingertip.
Cool in pans on wire racks 10 minutes.
Loosen around edges with a knife; turn out onto racks; cool completely.
Fill and frost, layer cake style, with lemon butter.
Lemon butter frosting :
Cream 4 tablespoons (1/2 stick) butter or margarine with 1 cup sifted 10X (confectioners' powdered) sugar in a large bowl; stir in 1 tablespoon lemon juice.
Beat in 1 cup more 10X sugar, alternately with 2 teaspoons milk, until smooth and easy to spread.