Japanese Fruitcake - cooking recipe

Ingredients

3 c. sifted cake flour
3 tsp. baking powder
1/4 tsp. salt
1 c. shortening
2 c. sugar
1 tsp. vanilla
4 eggs, separated
1 c. milk
1 c. raisins, finely cut
1 c. chopped nuts
1/2 tsp. cloves (powder)
1 tsp. cinnamon

Preparation

Sift flour, baking powder and salt together.
Cream shortening with sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly.
Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition.
Beat egg whites until stiff, but not dry and fold into batter.
Pour half of this batter in two greased and floured cake pans.
Bake at 375\u00b0 for about 30 minutes.
To the remaining batter add raisins, nuts, cloves and cinnamon.
Pour this batter into 2 greased and floured cake pans.
Bake at 375\u00b0 for about 30 minutes.
When cool, spread filling between layers and on top (not on sides).