| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| Cake | ||
| 2 1/2 | cups | cake flour |
| 1 | teaspoon | baking powder |
| 1 | teaspoon | baking soda |
| 1/4 | teaspoon | salt |
| 3 | teaspoons | Chinese Five Spice - see recipe |
| 1 | cup | buttermilk or regular milk |
| 2 | large | eggs |
| 1/2 | cup | unsalted butter -- softened |
| 1/2 | cup | raisins - seedless |
| 1 | cup | dark brown sugar -- packed |
| Baker's Joy | ||
| Frosting | ||
| 8 | ounces | low fat cream cheese -- soften |
| 1/4 | cup | unsalted butter -- softened |
| 1/8 | teaspoon | salt |
| 1 | cup | confectioner's sugar |
| 1/2 | teaspoon | vanilla extract |
| Heat oven to 350°F. Spray a 9x13 inch pan with Baker's Joy. Mix flour, baking powder, baking soda, salt, and Chinese 5 spice together. Cream butter with sugar until light and fluffy. Add eggs one at a time and mixed until combined each time. Alternate flour and milk and beat until combined each time. Add vanilla and raisins and mix thoroughly. Bake about 40 minutes or until toothpick inserted in center comes clean. Let cake cool for 5 minutes and then turn onto a cooling rack. Frosting: in medium bowl cream together the cheese and butter until fluffy. Add vanilla and mix well. Add sugar and mix well. Ice cooled cake and refrigerate. Makes 16 servings. |
| Per Serving: 286 Calories; 12g Fat (37.8% calories from fat); 5g Protein; 41g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 291mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. |