| 1. |
In large mixing bowl, combine flour, salt, baking soda and spices. |
| 2. |
In separate bowl, cream butter, margarine and brown sugar. Blend in eggs one at a time, followed by molasses. |
| 3. |
In 2-cup measure, add vinegar, skim milk and cream. Total volume of liquid should be 1 1/3 cups. (You can adjust amounts of cream and skim milk according to your preference.) |
| 4. |
Add dry ingredients (in three portions) alternately with liquid ingredients (in two portions) to creamed mixture, incorporating well after each addition. |
| 5. |
Fold in raisins, if desired. |
| 6. |
Turn batter into prepared 9x13" pan. |
| 7. |
Bake at 350 °F (175 °C) for 45 to 55 minutes, or until center of cake tests done. |
| 8. |
Remove from oven and allow to cool slightly. Using a sieve, sprinkle icing sugar over top of cake before cutting into squares. |
