2 c Cake flour — sifted
2 ts Baking powder
3/4 ts Salt
1 1/4 c Sugar
1/2 c Shortening — (emulsifier type
1 t Vanilla
2 Eggs — unbeaten
3/4 c Milk
1 1/2 tb Molasses
1/4 ts Cinnamon
1/8 ts Cloves
1/8 ts Nutmeg
—–raisin filling—– 1 tb Cornstarch
1/3 c Sugar
1 d Salt
1/2 c Raisins — chopped fine
1 t Lemon juice
2/3 c Water
1/4 ts Grated lemon rind
1 t Butter
—–lemon icing—– 1/2 ts Grated lemon rind
1 tb Butter or margarine
1 c Confectioner’s sugar — sifted
1 d Salt
2 ts Lemon juice
1 t Water
Recipe by: Leon Gerst <leon.gerst@CCS.ORG> Have ingredients at room temperature. Grease two 8-inch layer pans and lin Pour half of batter into one
layer pan. To remaining batter add molasses a Filling: Combine cornstarch, sugar, salt, raisins, lemon juice and rind, a Icing: Cream lemon rind with butter or margarine. Add remaining ingredien