Raisin Cakk

Ingredients

• 2 cups sugar
• 1 cup butter
• 1 cup sour milk, without whey
• 2 cups seeded raisins, chopped
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons salt
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 3 eggs, beaten separately

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Add the beaten eggs and mix well.

4. Stir in the sour milk and vanilla extract.

5. In another bowl, combine the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg.

6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. Fold in the chopped raisins.

8. Pour the batter into a greased baking pan.

9. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.