Raisin Fudge Cake with Almonds

raisin fudge cake with almonds_post_thumb[2]

1/2 cupful butter or substitute
1 1/2 cupfuls sifted brown sugar
2 egg-yolks
1/2 cupful brown sugar
1 cupful chopped raisins
4 ounces or four squares chocolate, melted
1/2 cupful hot water
1/2 cupful thick sour milk
2 1/2 cupfuls Igleheart’s Swans Down Cake Flour
1 teaspoonful soda
1/2 teaspoonful cinnamon
1/4 teaspooníul cloves
2 egg-whites
1/3 cupful blanched almonds
2 tablespoonfuls granulated Sugar


[1] Beat the butter to a cream and gradually Work in the first measure of Sugar (the sugar should be well pressed down in the cup).

[2] Beat the egg-yolks; beat in the second measure of sugar, the raisins, and melted chocolate. Sift together the fiour, soda, and spices and add them to the first mixture alternately With the water and sour milk; lastly, fold in the egg-whites, beaten very light.

[3] Turn into a tube loaf cake pan. Split the almonds and press one edge of each half nut in the top of the cake; sift the sugar over the almonds and top of the cake. Bake about 50 minutes.