Raisin Cake from the Pantry

Name: Raisin Cake from the Pantry
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 12 16 squares
Ingredients: 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

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Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Cook: 1 hr

Yield: 12 16 squares

Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Cook: 1 hr

Yield: 12 16 squares

Ingredients

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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

Directions

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.