Raisin cake from the pantry
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Dried raisins |
1 | cup | (packed) light or dark brown |
Sugar | ||
1 | cup | Water or milk |
½ | 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.
Yield: 12 16 squares
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