2 c Raisins
1 1/2 c Water
1/2 c Shortening
2 c Packed Brown Sugar
3 c All-purpose Flour
1 ts Ground Cinnamon
1 ts Ground Cloves
1/4 ts Ground Nutmeg
1/2 ts Salt
1 c Buttermilk or sour milk
1 ts Baking Soda
3 Eggs, beaten
Confectioner’s Sugar
In a saucepan, combine raisins and water. Cook until plump. Drain and set
aside raisins, reserving 10 tablespoons cooking liquid. In a mixing bowl,
cream shortening and sugar. Combine flour, cinnamon, cloves, nutmeg, and
salt; set aside. Combine milk, soda, eggs, and reserved cooking liquid. Add
dry ingredients alternately with milk mixture to creamed mixture. Stir in
cooked raisins. Pour into a greased 13″ x 9″ x 2″ baking pan. Bake at 350
degrees for 35 to 40 minutes or until cake tests done. Cool on a wire rack.
Just before serving, sprinkle with confectioners sugar. Yield: 12 to 15
Servings
SOURCE: Nancy Johnson, Milton, PA, Reminisce Magazine Sept/Oct 92 SHARED
BY: Jim Bodle 9/92
Yields
6