A close-textured cake full of raisins. Sliced thin, it is excellent toasted.
Preheat oven to 350 degrees F. Crease two 9-inch loaf pans. Sift together flour, salt, soda, and spices, and mix about ½ cup with raisins or currants. Cream shortening until soft and smooth; add sugar, gradually creaming until fluffy; then add well-beaten egg yolks and beat thoroughly. Add flour mixture alternately with cider, beating after each addition. Stir in raisins. Beat egg whites until stiff and fold in. Turn into greased pans and bake for about 1 hour. When cool cover sides and top with White Icing.