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2 cups Flour
2 1/2 teaspoons Baking Powder
3/4 teaspoon Salt
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Mace
2 large Eggs, lightly beaten
2/3 cup granulated Sugar
1/3 cup Butter or Margarine, softened
1/2 cup Milk
1/2 cup chopped Raisins
1/2 teaspoon grated Lemons Rind
1/2 cup Slivered Almonds
Light Corn Syrup
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Heat oven to 350 degrees. Grease 9-inch layer cake pan. In medium bowl, stir flour, baking powder, salt, nutmeg and mace. In large bowl with electric mixer, beat eggs, sugar and butter until blended. Stir in half of flour mixture. Stir in milk, raisins, lemon peel and ¼ cup almonds. Add remaining flour mixture and beat for 2 minutes, scraping bowl occasionally. Pour into prepared pan. Sprinkle remaining ¼ cup almonds decoratively around edge of batter. Bake for 30-40 minutes or until cake tester inserted comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack. While warm, lightly brush top with corn syrup.
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