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1
Sift flour once, measure, add baking powder and salt, and sift together three times.
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2
Cream butter thoroughly.
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3
Add sugar gradually, and cream together until light and fluffy.
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4
Add eggs, one at a time, beating thoroughly after each.
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5
Add nuts and raisins and beat well.
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6
Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth.
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7
Add vanilla.
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8
Bake in two greased 9-inch layer pans in moderate oven (375 degrees F.) 25 minutes, or until done.
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9
Spread Boiled Frosting (see recipe) between layers and on top and sides of cake.
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10
Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems.
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11
Or decorate with poinsettias made of candied cherries.
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12
Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias.
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13
If desired, Lemon Butter Frosting (see recipe) may be used.
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14
--- Boiled Frosting --- 1/2 cup water 13 cup light corn syrup 2 1/2 cup sugar 2 ea egg whites, large 2 1/2 teaspoons vanilla Combine water, corn syrup and sugar in a medium saucepan.
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15
Heat to boiling; boil until the mixture thickens and forms a ball when a small spoonful is dropped into cold water (about 240F on a candy thermometer).
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16
Beat the egg whites in a large bowl of the electric mixer until stiff.
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17
Slowly beat in the hot syrup.
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18
Combine to beat until spreading consistency.
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19
Beat in vanilla.
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20
--- Lemon Butter Frosting --- 4 tablespoons butter 3 cup confectioner's sugar 2 tablespoons lemon juice 2 tablespoons water In bowl combine butter, sugar, lemon juice and enough water for spreading consistency; beat well.
