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Spanish Layer Cake
by Jessica Gerald
5/22/2009 / Cooking
1/3 cup shortening
1 cup sugar
2 egg yolks
1/2 cup milk
1 7/8 cups pastry flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
2 egg whites
Cream shortening, add sugar gradually, stirring constantly. Mix and sift flour, baking powder, spices, and salt; add to first mixture alternately with milk. Cut and fold in stiffly beaten whites of eggs. Bake in two well-greased, square, layer cake pans at 350 degrees for 30 minutes or until done.
Spread with a thick layer of raspberry between layers. Cover top with frosting or sprinkle with powdered sugar.
Jessica Gerald is a Christian wife, mother of two grown sons, retired elementary school teacher, and current Sunday school teacher of fourth and fifth graders. You may visit her website at http://www.oldfashionedhomemaking.com.
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