Sovereign Spice Cake

"The Latest Cake Secrets" copyright 1934 that was soooooooo goooooooooood! -and just perfect for this season.

Sovereign Spice Cake

2 c. sifted cake flour

2 tsp. baking powder

3/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. cloves

1/4 tsp. nutmeg

1/4 tsp. mace

1/2 tsp. allspice

1 c. brown sugar, firmly packed

2 eggs, well beaten

1/4 c. milk

1 c. heavy cream

Sift flour once, measure, add baking powder, salt, and spices, and sift together three times. Sift sugar and add gradually to eggs, beating well. Add flour, alternately with milk and cream, a small amount at a time, beating after each addition until smooth. Bake in greased pan, 8x8x2 inches, in moderate oven (350) 50 minutes. Spriad Raisin Nut Filling on top and Sea Foam Frosting.

Raisin Nut Filling

3/4 c. brown sugar, firmly packed
2 Tbsp. butter
1/4 c. water
3/4 c. broken walnut meats, toasted
3/4 c. cut seeded raisins
2 Tbsp. cream or rich milk

Heat sugar, butter, and water in skillet, and cook until a small amount of mixture forms a soft ball in cold water. Remove from fire; add nuts and raisins. Add cream until of right consistency to spread.

Sea Foam Frosting

2 egg whites, unbeaten
1 1/2 c. brown sugar, firmly packed
1 tsp. vanilla
Dash of salt
5 Tbsp. water

Combine egg whites, sugar, salt, and water in a double boiler, beating with a rotary egg beater until thouroughly mixed. Place over rapidly boiling water, beating constantly, and cook for 7 minutes, or until frosting will stand in peaks. Add vanilla before spreading on cake.