Spice Cake For Thanksgiving
Thanksgiving Day was one of those days when spice cake was allowed in our grandmothers family from New England. Yes they were Brits- Britons as they called themselves, methodists and puritans. This meant we had to earn our spice cake and the really earned spice cake was presented to the family on Thanksgiving Day.
For this traditional American spice cake you will need
1 cup of white granulated sugar
1 tablespoonful of sweet fresh unsalted butter
1 cup of sour milk or buttermilk
1 egg
1 pinch of koser salt or up to taste
1 teaspoonful of baking soda
1 teaspoonful of baking powder- our family preferred Calumet or Glabber Girl baking powder
1 teaspoonful of ground cinnamon
11/2 teaspoonful of ground cloves
11/2 ( or little more) cups of white wheat all purpose flour
1 cup of seedless raisins- we prefer the Sultana raisins
This cake our families from Hawaii and Nippon(Japan) shared with us long time ago- before World War One.We begin to bake this cake with sifting the flour with the sugar, baking powder and spices- we sift the flour three- four times. The night before we put the raisins into the cold water and soak them for a night. Next day we drain the raisins and keep the water for the dessert jellies or dessert soup. Dredge the raisins with a little of cornstarch- will look nicer in the cake and cut them with scissors or a sharp knife. Beat the cold egg with a pinch of salt and add into the flour. Add the raisins and add the buttermilk. Rub the dough nicely, put into the baking pan. Make two layer cake and choose the filling of your own for this cake. The Cranberry jelly works really nice for Thanksgiving Cake.