Dixie spice cake
- 1/3 cup Crisco
- 2 eggs
- 2 cups sifted flour
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon nutmeg
- 1 1/3 cup sifted brown sugar
- 1/2 teaspoon B.P.
- 1/2 teaspoon cinnamon
- 1 cup chopped raisins
Put all ingredients together in a mixing bowl and beat thoroughly until smooth. Bake 20 minutes in layer cake tins, at 376º F.
For the filling and frosting see frosting #3
Pecan cake
- 1 cup sugar
- 1/2 cup butter
- 3 eggs
- 1 cup sifted flour
- 1/2 teaspoon nutmeg
- dash salt
- 1/2 teaspoon cinnamon
- 2 cups raisins
- 2 cups pecans
- 2 oz brandy, whiskey, or rum
- 1/2 teaspoon double acting B.P.
Cream sugar and butter, add eggs, stirring well. Sift flour with dry ingredients. Add flour a little at a time to the egg mixture, stirring in each addition thoroughly. Add brandy. Flour the raisins and stir in with pecans. Bake in a well greased 9 inch tube pan in a moderate oven (350º F) about 1 hour and 10 minutes. This cake will keep many weeks in a tight-lidded tin, and moist if brandy is poured over from time to time.