A recipe for making light brown sugar cake – Three cupfuls of light brown sugar, 1/2 cup of sweet lard and yolk of one egg creamed together until light. Then add 1-1/2 cups sour milk alternately with 4 cups of flour and 1-1/2 teaspoonfuls of cinnamon; 1-1/2 teaspoonfuls of ginger, 1/2 teaspoonful of cloves and half of a grated nutmeg, 1 tablespoonful of thinly shaved or grated citron is an improvement to cake, but may be omitted. Beat all together, then add 1 teaspoonful of soda dissolved in a small quantity of the sour milk. Lastly, add the stiffly beaten white of one egg and one cup seeded raisins dredged with a little flour. Put the cake batter in a large, well-greased fruit cake pan, lined with paper which had been greased and a trifle of flour sifted over, and bake in an oven with a steady heat about one hour and fifteen minutes. This is a very good, _inexpensive_ cake and will keep moist some time if kept in a tin cake box. The fruit might be omitted, but it improves the cake.