4 eggs
2 cups firmly packed brown sugar
1 3/4 cups sifted flour
1/2 teaspoon of salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground cloves
3/4 cup wine or coffee
3/4 cup chopped nuts
3/4 cup raisins
Beat the eggs until thick and piled softly. Add the sugar gradually, beating well after each addition. Sift flour, salt, baking powder and spices together. Sift onto the egg mixture alternately with the wine (or coffee), beating only until blended after each addition. Stir in the nuts and raisins. Pour batter into a greased (bottom only) 13 ” x 9 1/2” x 2” pan. Bake at 350° F 30 to 35 minutes. This traditional cake recipe was taken from the: Pennsylvania Dutch Cookbook, Culinary Arts Press, Reading, PA
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