Raisin cake from the pantry

Yield: 4 servings

Measure Ingredient
1 cup Dried raisins
1 cup (packed) light or dark brown
\N \N Sugar
1 cup Water or milk
½ cup Vegetable shortening or
\N \N Butter
1 teaspoon Each ground cinnamon and
\N \N Ginger
2 cups Sifted flour, resifted with
1 teaspoon Baking soda and 1/2
\N \N Teaspoon
\N \N 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.

Yield: 12 16 squares


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