Cake

Gladys Tashiro

• 1/2 c. walnuts
• 1/2 c. raisins
• 2 c. sifted all-purpose flour
• 1 c. sugar
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. cloves
• 3/4 c. shortening (part butter for flavor)
• 1 tsp. soda
• 1 c. buttermilk
• 1 large egg
• 2/3 c. thick strawberry jam or orange marmalade

Chop walnuts and raisins. Resift flour with sugar, salt and spices into mixing bowl. Add shortening and cream together until mixture resembles fine crumbs. Measure out 1 cup crumbs and stir in about half the nuts; set aside to use as topping. Stir soda into buttermilk and immediately add to remaining crumb mixture in bowl, along with the egg. Beat until well blended. Stir in remaining walnuts and the raisins. Turn batter into 2 greased and floured 8-inch layer cake pans. Sprinkle reserved crumbs evenly over top of each layer.

Bake in moderate oven (350 degrees F.) about 35 minutes, until cake tests done. Remove from oven and let layers stand in pans a few minutes, then turn out on wire racks to cool. Put layers together with thick strawberry jam or marmalade, crumb-side up. Let stand 1/2 hour to set. Makes 10 to 12 servings.