Raisin Cake from the Pantry (Michele Urvater) |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
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 |
Directions:
1. Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature.
2. 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.
|
|