1/2 cupful butter or substitute
1 1/2 cupfuls sifted brown sugar
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
1/3 cupful blanched almonds
2 tablespoonfuls granulated Sugar
 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).
 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.
 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.