Raisin Cake from the Pantry
- 1 cup dried raisins
- 1 cup (packed) light or dark brown sugar
- 1 cup water or milk
- 1/2 cup vegetable shortening or butter
- 1 teaspoon each ground cinnamon and ginger
- 2 cups sifted flour, resifted with 1 teaspoon baking soda and 1/2 teaspoon salt
- 1 cup walnuts, chopped
Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature.
Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Combine cooled raisin mixture with flour and nuts. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares.
Recipe Courtesy of �Michelle Urvater
Recipe courtesy of Robin Miller