The new Annie Dennis cook book

Make a good white cake batter ; dredge with flour, one and a half pounds of raisins, chopped, and stir into the batter just before baking. It will require more time than a plain white cake. SPICE CAKE 11/4 cupfuls butter % teaspoonful cloves 3 cupfuls sugar 1 1/4 teaspoonfuls cinnamon 6 cupfuls flour 1 1/2 teaspoonfuls nutmeg 6 eggs V2 teaspoonful allspice 114 teaspoonfuls soda Sift the soda in the flour. Marble Spice Cake White Part 4 eggs (whites) 2 teacupfuls sifted flour 1 teacupful sugar V2 teaspoonful vanilla 1/2 teacupful butter 1 level teaspoonful baking 1/2 teacupful sweet milk powder Dark Part 4 eggs (yolks) 1 teaspoonful ground cinna- 1 teacupful sugar mon 1/2 teacupful butter 1 teaspoonful ground nut- 1/2 teacupful sweet milk meg 2 teacupfuls sifted flour 1 teaspoonful ground all- 1 level teaspoonful baking spice powder White Part: Mix as directed for Premium White Cake. Dark Part: Sift the baking powder in the flour. Beat yolks and sugar together until very light ; cream butter and add to this ; stir in one cupful of flour, then the milk, then the rest of the flour. Mix the spices and stir in last. Pour a layer of the dark batter in the cake pan, then spoonfuls of the white here and there, then the dark again, and the light, until all the batter is used. Bake an hour and a half in a moderate oven. Pineapple Cake Use white cake batter ; for the filling, use two cans of grated pineapple for seven layers ; sweeten if necessary. If fresh pineapple is used, then add one cupful of sugar to the pineapple. Put over the fire and cook until jellied, being careful not to bum. Ice with plain icing. Spice Cake 6 eggs 1 teacupful black walnut 4 teacupfuls sifted flour kernels 2 teacupfuls sugar V2 teacupful sherry wine 1 teacupful butter 1 teacupful ground cinna- 1 teacupful sweet milk mon 1 heaping teaspoonful bak- 1 teaspoonful ground cloves ing powder 1 teaspoonful allspice 1 teacupful raisins chopped 1 teaspoonful grated nutfine meg 1 teaspoonful ground mace Sift the flour and yeast powder together. Break eggs together and beat thoroughly with a stiff egg whip, then add one cupful sugar, thoroughly incorporating this. Cream the butter with the other cupful of sugar. To the egg and sugar add one teacupful of flour, then mix in the butter and sugar; now add another cupful of flour, then half of the milk, another cupful of flour, rolling the raisins in the remaining cupful of flour. Mix the spices together and stir into the batter, then add the raisins, and the nuts, which have been soaked in the wine. Make a plain white icing and divide into two parts, placing the vessel containing one part in a larger vessel of hot water to keep it from hardening before ready for use. To the other part add one teaspoonful of melted butter, and half teaspoonful of vanilla ; put the cake together with this, then ice all over with the other part. English Walnut Cake