Penuche Spice Cake

Have all ingredients room temp. Preheat oven to 350°. Grease & flour 2 round cake pans.

Sift together:

• 2 ¼ cups sifted cake flour
• 1 cup sugar
• 1 teaspoon baking powder
• ¾ teaspoon soda
• 1 teaspoon salt
• ¾ teaspoon cloves
• ¾ teaspoon cinnamon

Add:

• ¾ cup brown sugar (packed)
• ¾ cup shortening
• 1 cup buttermilk

Beat vigorously with spoon (see how old this recipe is) 150 strokes per min. for 2 min. Electric mixer will do fine.

Add: 3 unbeaten eggs.

Beat 2 more min., pour into prepared pans. Bake 30 to 35 min. in 350° oven. Cool.

Spread orange-raisin filling between layers, and frost with penuche icing.

Orange-Raisin Frosting

Grate rind of 1 medium sized orange. Mix together 2 TBS. brown sugar & 2 TBS flour. Gradually add ¼ cup orange juice, & ¾ cup water. Add 1 cup ground raisins. Cook over low heat until thickend (10 min.), stirring constantly. Remove from heat.

Add grated orange rind. Cool, and spread between layers of cake. Ice with penuche icing.

This is Nadine Kahler's recipe, and the best spice cake I have ever eaten. Lowell, Nadine, & Timmy, Bob, Ruby & Gary Strickland, Wayne, Connie & I used to have Sunday dinner together almost every week when Wayne & Lowell first came home from service in the summer of 1946. We used to ride around in the old Rolls Royce three seat touring car Lowell bought in Atlantic City. Mildred Bradly told us she understood why Buffalo had a housing shortage after she saw us. Instead of the 3 boys who used to ride around in the old Model A, there were now 9 of us. Great fun.