1/2 cup milk
1/4 cup vegetable oil
2 eggs
1/2 teaspoon salt
3 pounds chuck roast
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups white sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1/2 cup heavy cream
1/3 cup shortening
1 cup chopped walnuts (optional)
1/2 cup brown sugar
1/2 cup butter, melted
1 cup milk
1/2 teaspoon salt
1 cup raisins
1/2 cup heavy cream
1 egg white, beaten
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the milk, vegetable oil, eggs and salt. Heat, slowly, to a boil. Stir in raisins, 1/2 cup of cream and shortening.
Spoon mixture into a 9x13 inch baking dish. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and bake another 15 to 20 minutes. Remove from oven and stir in nuts.
Preheat oven to 350 degrees F (175 degrees C) and beat egg white until soft peaks form. Slowly fold cream into the beaten egg white, then pour into prepared pan. Spread 1 teaspoon of cream onto each cake layer, then press tops together to form grooves. To assemble, tap the sides of the pan with a spatula the entire way down to drizzle the top with lemon juice. Bake 30 to 35 minutes or until a toothpick inserted comes out clean. Cool completely before serving.