Yield: 12 Servings
|per Emily Jorge
Bring the water, raisins, shortening and sugar to a boil, then set aside and let cool. Sift together the flour, salt, baking soda and spices and add to the raisin mixture. Dust the walnuts with flour to prevent them sinking, then fold them in.
Line a ten-inch angel food cake pan with parchment, and grease and butter the pan. Pour in the batter and bake at 325 F. for one hour.
It is suggested that you can add half a pound pound of candied fruit to this for Christmas; as usual I would just add pineapple and cherries.
My special notes say not to turn pan over but to lift it out of the angel food cake pan and keep the cake upright.