Tomato Juice Cake
1 c shortening or butter
2 c sugar
4 egg yolks
3 c cake flour
1 tsp cinnamon
1 tsp cloves
1/2 tsp allspice
2 tsp baking powder
1 tsp baking soda
1 1/2 c tomato juice
4 egg whites, beaten
1 tsp nutmeg
Sift flour, spices, baking soda and baking powder together. Cream shortening and sugar thoroughly. Add egg yolks, one at a time, and cream well. Add flour mixture and tomato juice alternately. Beat egg whites until stiff and fold the batter into the egg whites.
Bake in greased cake pan in moderate oven (350 degrees F.) for about 30 minutes.
