| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 2 1/2 | cups | cake flour |
| 1 | teaspoon | baking powder |
| 1 | teaspoon | baking soda |
| 1/4 | teaspoon | salt |
| 1 | teaspoon | cinnamon |
| 1/2 | teaspoon | nutmeg |
| 1/2 | teaspoon | allspice |
| 1/2 | teaspoon | ground cloves |
| 1 | cup | low fat buttermilk |
| 2 | large | eggs |
| 1/2 | cup | unsalted butter -- softened |
| 1/2 | cup | raisins |
| 1/2 | cup | walnuts -- diced fine |
| 1 | cup | dark brown sugar -- packed |
| baking spray with flour |
| Heat oven to 350°F. Spray a 9x13 inch pan. Mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves together. Cream butter with sugar until light and fluffy. Add eggs one at a time and mix until combined each time. Alternate flour and milk and beat until combined each time. Add vanilla, raisins, and nuts and mix. Pour batter into pan Bake about 40 minutes or until toothpick inserted in center comes out clean. Let cake cool in pan for 5 minutes and then turn out onto cooling rack. You can sprinkle sifted confectioner's sugar over cake or ice with cream cheese frosting. NOTES : Raisins and walnuts are optional. Makes 16 servings |
| Per Serving: 218 Calories; 9g Fat (36.0% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 174mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. |