Heirloom Spice Cake

Heirloom Spice Cake
This spice cake has always been baked in a cast iron skillet for three
generations in one Ohio family.

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup butter or regular margarine
1 cup sugar
1 egg
1 cup sour milk*
1 cup chopped walnuts
1 cup raisins
Sifted confectioners' sugar

Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves; set
aside.

Cream together butter and sugar in mixing bowl until light and fluffy, using
electric mixer at medium speed. Beat in egg.

Add dry ingredients alternately with sour milk to creamed mixture, beating
well after each addition, using electric mixer at low speed. Stir in walnuts
and raisins. Pour batter into greased 13 x 9 x 2 inch baking pan.

Bake in 350 degree F oven 40 minutes, or until cake tester or wooden pick
inserted in center comes out clean. Sprinkle with sifted confectioners
sugar.

Makes 16 servings.

* NOTE: To sour milk, place 1 tablespoon vinegar in measuring cup. Add
enough milk to make 1 cup.