Title: Sour Cream Raisin Cake
Categories: Cake Blank
Yield: 6 Servings
| 1 | c | Sour cream |
| 1 | c | Sugar |
| 2 | | Eggs |
| 2 | c | Flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Chopped raisins |
| 1 | ts | Nutmeg |
| 1/2 | ts | Cloves |
| 1 | ts | Vanilla |
| 1 | ts | Baking powder |
| 1 | ts | Cinnamon |
Combine sugar, sour cream, and well-beaten egg yolks. Sift flour, measure,
and sift with baking soda, salt, baking powder, and spices. Combine with
first mixture. Add raisins which have been dredged in 2 tablespoons of the
flour. Add flavoring. Fold in stiffly beaten egg whites. Pour into
well-oiled layer cake pans. Bake in moderate oven (375 F) about 30 minutes.
Put almond filling between layers. Grace Viall Gray, Glen Ellyn, IL.