Title: Nectar Cake
Categories: Cake Blank
Yield: 6 Servings
| 3/4 | c | Sugar |
| 1/2 | c | Butter or butter substitute |
| 1 | | Egg, well beaten |
| 1/2 | c | Chopped nuts |
| 1 1/2 | c | Raisins |
| 1/2 | ts | Vanilla |
| 1 2/3 | c | Flour |
| 1 | ts | Nutmeg |
| 1 | ts | Cinnamon |
| 1 | ts | Allspice |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Hot water |
Combine raisins and hot water. Boil 10 minutes, remove from fire, drain
and cool. Save 3/4 cup of water in which raisins were cooked. Cream butter
and sugar. Add egg. Sift flour, measure, and sift with baking soda,
spices, and salt. Add raisins, raisin water, flavoring, and nuts. Beat
thoroughly. Pour into well-oiled layer cake pans. Bake in moderate oven
(375 F) about 30 minutes. Ice with powdered sugar icing. Ann Bastias,
Grass Valley, CA.