1/2 c. shortening
1/2 c. sugar
1/2 c. liquid honey
1 egg yolk
1/2 c. coarsely chopped raisins
2 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 c. water
1 egg white

Cream shortening and sugar until well blended. Add honey, egg yolk, and raisins; beat 1 minute. Sift together the flour, baking powder, soda, salt, cinnamon, and nutmeg. Add dry ingredients alternately with the water to the creamed mixture; beat thoroughly. Beat egg white until stiff but not dry. Add to cake mixture and fold in carefully. Pour into 2 greased and floured 8-inch layer pans. Bake in 350 degree oven for 30 minutes.

QUICK LEMON CREAM ICING:

4 c. confectioners' sugar
1/2 c. butter
1 or more tbsp. table cream
1 lemon

Blend the sugar and butter together and beat in cream. Add grated rind and juice of 1 lemon, mix in thoroughly. Spread on Honey Raisin Spice Cake.