Although this was a family recipe, I shared it with Nunny and she made it a couple of times. This was my Dad's favorite recipe and it was made especially for his birthday on Halloween. Yes, my Dad was a born on Halloween. He loved this cake with cream cheese icing.

When I made this recipe for my children for Halloween after my Dad passed, I made it without raisins and put it into greased bundt pans. If you double this recipe and put the flat sides together you can make a pumpkin cake to delight those children. Of course that means you have to bake a cake twice, but you only ice it once. That icing needs to have orange food coloring. I prefer to use the baker's coloring which you can buy at party stores.

Ingredients

• 6 tablespoons shortening
• 3/4 cup dark corn syrup
• 1 egg, separated
• 1-1/2 cups sifted flour
• 1 teaspoon baking powder
• 1/4 teaspoons each of baking soda and salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoons each ground cloves and nutmeg
• 1/3 cup buttermilk
• 1/3 cup raisens (optional)

How to Mix and Bake

Cream shortening; add syrup gradually, beating until mix is light and fluffy. Add egg yolk and beat well.

Sift flour, baking powder, baking soda, salt, cinnamon, ground cloves and nutmeg.

Add dry ingredients alternately with buttermilk.

If using raisins, fold into mixture.

Stiffly beat egg white and fold into mixture.

Line bottom of 8 inch square cake pan with was paper. Pour mixture into prepared pan.

Bake at 350° for about 45 minutes. Cool for about 5 minutes and then turn out onto rack and peel off paper.

Cool and ice. Cream Cheese Icing Recipe

• Blackberry Spice Cake
• Carrot Cake with Cream Cheese Icing