Ingredients
3/4 cup shortening
2 cups brown sugar
3 eggs, separated
1 tsp. ginger
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cloves
2 tsp. nutmeg
1 cup sour milk
1/2 tsp. baking soda
3 cups pastry flour
3 tsp. baking powder
1 cup chopped raisins
1 tsp. salt

Directions
Beat the shortening and sugar together to form a light soft cream. Add well beaten egg yolks and mix well. Add all of the spices and the raisins.

Sift together the flour, baking powder, salt and baking soda, then add to the creamy mixture alternately with the milk. Fold in stiffly beaten egg whites. Spoon the batter evenly into 3 cake pans.

Bake at 375 degrees for 15 to 20 minutes or until the cake tests done.

Spread caramel icing between the layers and on the top and sides of the cake. Sprinkle the top of the cake with currants, nuts or raisins.