This looks much better than the Spicy Prune Whip Cake. I don’t know about the Lemon Cream Icing with the chocolate/vanilla mix, though. I’d go for chocolate frosting. But then, I always go for chocolate.
Sift: 2 3/4 cups sifted cake flour, 1 3/4 cups sugar, 2 tsp. baking powder, 1 1/2 tsp. salt into mixing bowl
Add: 1 cup Spry, 3/4 cup milk, 2 tsp. vanilla, 1 unbeaten egg
Beat: 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Beat 200 strokes (same as above)
Put: 1/3 of batter in a smaller mixing bowl.
Add: 3/4 tsp. cinnamon, 1/16 tsp. cloves (How on earth do you measure that one?), 3/8 tsp. allspice, 3/8 tsp. nutmeg, 3/4 tsp. cocoa to 1/3 of batter
Spoon: both batters alternately by tablespoonfuls into Spry-coated 8 1/2″ tube pan
Run spatula through batters several times to marble.
Bake until cake tests done.
Cool and remove from pans, see inside back cover.
Lemon Cream Icing (suggested for this cake): In a mixing bowl blend 2 tablespoons spry, 1 tablespoon butter, 1/8 tsp. salt, 1/4 tsp. grated lemon rind and 1 tablespoon lemon juice. Beat in 1/2 cup sifted confectioners’ sugar. Add 5 tablespoons scalded light cream and 2 1/2 cups sifted confectioners’ sugar, alternately, beating well after each addition. Tint delicately with a few drops of yellow coloring, if desired.