Delicious Devil's Food
|Butter||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|Molasses||1⁄4 Cup (4 tbs)|
|Sifted cake flour||2 Cup (32 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Nutmeg||1⁄2 Teaspoon, freshly grated|
|Cocoa||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs), seeded|
|Peel||1⁄2 Cup (8 tbs), mixed|
|Icing sugar||1 Cup (16 tbs), unsifted|
|Soft butter||2 Tablespoon|
|Light cream||2 Tablespoon|
|Unsweetened chocolate squares||2 , melted|
Prepare a deep 9" x 9" pan in advance.
Preheat the oven to 350 degrees Cream the butter until light and fluffy.
Gradually beat in the sugar.
Beat in the egg yolks one at a time.
Reserve the whites.
Add the molasses.
Sift together the flour, cream of tartar, soda, and spices.
Dissolve cocoa in water and add milk.
Dredge the raisins and peel in 1/4 cup of the sifted dry ingredients.
To the creamed mixture, add the dry ingredients in 3 parts alternately with the liquid in 2 parts, beginning and ending with the dry ingredients.
Beat the egg whites till stiff but not dry.
Fold into the batter along with the dredged fruit.
Spoon the batter into the pan, but ensure that the pan is no more than 2/3 full.
Drop the pan 2 to 3 inches onto the table, and push the batter towards the edge of the pan.
Bake at 350 degrees for 50-60 minutes, or until the cake tests for doneness.
Use the tests described in the scripture cake.
Cool 10 minutes in the pan.
Then loosen sides with a knife and invert on a rack or racks, and cool thoroughly.
Ice with bittersweet chocolate icing, or simply sprinkle the cake with icing sugar.