Spice Cake

This heavily spiced cake has more of the flavor we associate with modern fruit cake. There is no specific holiday tradition associated with spice cake. It was a common dessert of the period, and very popular, which is why it was often included with Christmas dinners.

This recipe comes from The Old West Baking Book by Lon Walters.

Cake

1 cup sugar	1 tsp cinnamon
1/2 cup butter	1/2 tsp cloves
3 eggs, beaten	1 tsp allspice
1/2 cup milk	1 tsp ginger
1/2 cup molasses	1/4 tsp nutmeg
2 cups flour	1/2 cup raisins

Cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well.

In a separate bowl, add molasses to milk and blend thoroughly. In yet, one more bowl, blend baking soda, flour, and spices. Slowly add dry mix to sugar-butter-egg mixture, alternating with the milk and mixing constantly. Add raisins and mix thoroughly.

Pour into a well-greased and floured bread pan and bake in a preheated oven. Cake is done when inserted toothpick comes out dry.

Boiled Icing

4 egg whites	1/4 cup water
2 cups sugar	1/4 tsp salt
3 tbsp corn syrup	1/2 tsp cream of tartar

Mix egg whites, sugar, salt and water in a bowl. Mix well, then blend in corn syrup and cream of tartar.

Use a double boiler. If none is available, use a heatproof glass bowl or stainless steel bowl inserted on top of a pan half-filled with simmering water. Place bowl on top of steam heat and beat the mixture immediately for 6 to 8 minutes until it becomes stiff and peaks when beater is lifted.

Flavorings can be mixed in when cool.