Pumpkin Spice Cake

2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cloves
1/4 tsp. ginger
1 tsp. nutmeg
1/2 cup shortening
1/2 cup sugar
1 egg plus 2 egg yolks
1/2 cup molasses
1 cup canned pumpkin
1/4 cup milk

Sift flour, measure; add salt, baking powder, soad and spices; sift again. Cream shortening, add sugar gradually; cream together until light. Add unbeated egg and egg yolks one at a time, beating well after each addition. Stir in molasses and pumpkin. Add dry ingredients alternately with milk, stirring just enough to blend. Pour into 2 greased deep 8 inch layer pans. Bake at 375 degrees for 25 to 30 minutes; cool and frost with a 7-minute frosting with 2 egg whites. To 1/3 of frosting add 1/3 cup chopped walnuts and 1/2 cup chopped seedless raisins. Spread between layers. Frost all over with remaining frosting.