Directions

• In a large bowl, cream shortening and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each. Combine the flour,
• baking powder and salt; add to creamed mixture alternately with
• milk, beating well after each addition.
• Pour half of the batter into another bowl. Add vanilla to one bowl;
• add the syrup, cinnamon, cloves and nutmeg to the second bowl. Pour
• each batter into a greased and floured 9-in. round baking pan.
• Bake at 375° for 20-25 minutes or until a toothpick inserted near
• the center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool.
• In a small saucepan, combine sugar and cornstarch; gradually stir in
• water until smooth. Add raisins. Bring to a boil; cook and stir for
• 2 minutes or until thickened. Remove from the heat; stir in lemon
• juice, butter and peel. Cool.
• In a small bowl, whisk the 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; drizzle with icing. Yield: 12 servings.