Spice Cakes
11/2 cup of shortening
1 cup of brown sugar
1 egg
11/2 cups of all purpose white wheat flour
3 teaspoons of baking powder- Calumet or Glabber Girl
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of cloves
11/2 cup of sweet fresh milk
1 cup of chopped seedles Sultana raisins
For this traditional Halloween cake of the Southern California, you will need 11/2 cup of shortening,1 cup of brown sugar, 1 jumbo size egg, 11/2 cups of white wheat all purpose flour, 3 teaspoons of baking powder(Calumet or Glabber Girl- though a simple baking soda works fine as well). Traditional spices of the cakes in Southern California are 1/2 teaspoon of ground cinnamon, 1/ 4 teaspoon of ground nutmeg, 1 /4 teaspoon of ground cloves. For this cake the best one is 11/2 cup of sweet fresh milk, though the buttermil works fine as well(buttermilk will make the nice Polish keks cake). For the keks we use 1 cup finely chopped raisins seedles Sultana raisins, which we soak for 12 hours in cold water. Mix and cream softened shortening with well beaten add sugar. Slowly sift in the flour and baking powder.. It is better to sift the flour with baking powder with spices and add the shortinening and beaten egg after they have been sifted together. Then add milk slowly stirring the dough and mix well. Mix the raisins into the dough. Raisins should be drained and slightly slightly floured- then they will not make lumps in the dough. Bake this cake in small greased muffin tins in a moderately hot oven about 25 minutes or so,