Rosalyn Carter'S Japanese Fruit Cake - cooking recipe

Ingredients

3 c. all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 c. butter
2 c. sugar
1 tsp. vanilla
1 c. milk
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground cloves
3/4 c. light or dark raisins

Preparation

Sift flour, baking powder and salt into bowl.
Beat egg whites until stiff.
Cream butter with sugar until fluffy.
Beat in egg yolks and vanilla.
Stir in flour mixture with milk until blended. Fold in beaten egg whites.
Spoon about 2/3 batter into a 9-inch greased and floured cake pan.
Stir nutmeg, cinnamon, cloves and raisins in remaining batter.
Spoon into second 9-inch greased and floured cake pan.
Bake at 375\u00b0 for 35 minutes.
Cool and make 4 layers.