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1
Preheat oven to 375 degrees F, then grease & flour two 9-inch round cake pans.
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2
FOR THE CAKE ~ In a large bowl, cream shortening & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
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3
In another bowl whisk together the flour, baking powder & salt, then add this to the creamed mixture alternately with the milk, beating well after each addition.
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4
Pour half of the batter into another bowl, then TO ONE BOWL add the vanilla, stirring to combine.
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5
Add the syrup, cinnamon, cloves & nutmeg to the second bowl, stirring to combine.
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6
Pour the vanilla batter into one of the prepared pans & pour the spice batter into the 2nd pan.
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7
Bake 20-25 minutes or until a toothpick inserted near the center comes out clean.
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8
Cool both cake layers in their pans on a wire rack for 10 minutes before removing the layers from the pans & putting on wire racks to cool.
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9
FOR THE FILLING ~ In a small saucepan, combine sugar & cornstarch, then gradually stir in the water until smooth.
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10
Add the raisins, then bring to a boil, cooking & stirring for 2 minutes or until thickened.
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11
Remove from the heat, then stir in lemon juice, butter & zest, before setting aside to cool.
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12
FOR THE ICING ~ When cake & filling have cooled, in a small bowl, whisk together the sugar, butter & zest, then add enough milk, a teaspoon or so at a time, until icing reaches desired consistency.
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13
Place the spice cake layer up-side-down on a serving platter & spread it with the raisin filling.
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14
Top that with the vanilla cake layer right-side-up before drizzling the entire cake with the icing.
