- 1/2 cup shortening
- 1 1/4 cups sugar
- 2 eggs
- 2 cups cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- FILLING:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 2/3 cup water
- 1 1/2 cups raisins
- 1 teaspoon lemon juice
- 1 teaspoon butter
- 1/4 teaspoon grated lemon peel
- ICING:
- 1 cup confectioners' sugar
- 1 tablespoon butter, melted
- 1/4 teaspoon grated lemon peel
- 5 teaspoons milk
- In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half of the batter into another bowl. Add vanilla to one bowl; add syrup, cinnamon, cloves and nutmeg to the second bowl. Pour each batter into a greased and floured 9-in. round cake pan. Bake at 375 degrees F for 20-25 minutes or until cakes test done. Cool for 10 minutes; remove from pans to wire racks to cool.
- Combine sugar and cornstarch in a saucepan; stir in water until smooth. Add raisins. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in lemon juice, butter and peel. Cool.
- In a small bowl, whisk sugar, butter and lemon peel. Add milk until icing reaches desired consistency. Place the spice cake layer on a serving platter; spread with filling. Top with vanilla cake layer and icing.