Brown Stone Front Cake

Step 1

Preheat oven to 350F

Step 2

Cook the raisins, cool completely then drain well.

Step 3

With electric mixer, cream sugar with butter or shortening until fluffy, then beat in eggs one at a time .

Step 4

In small bowl, stir together flour, cinnamon, cloves, baking soda, and salt.

Step 5

Add half the flour mixture along with half the soured milk to the eggs/sugar mixture. Combine. Then add the remaining flour mixture and the remaining soured milk. Combine well.

Step 6

By hand, gently fold in cooled, drained raisins.

Step 7

Pour into well greased and floured 13 x 9 inch pan or 2 prepared 9 inch round pans.

Step 8

Bake until cake tests done using a cake tester or toothpick and the pick comes out clean and cake bounces back lightly when pressed. (Mom's recipe does not give baking time. Start visually checking at 30 minutes for a 13 x 9 pan; baking time will be around 35 to 40 minutes or until a cake tester comes out clean.)