Eggless Butterless Milkless Cake

The recipe came from a cookbook published in 1917 during the First World War when cooks had to skimp. Served slightly warm it has great flavour. It keeps well too because of the raisins.

2 cups sugar
2 cups water
1/2 cup shortening or regular margarine
2 cups raisins
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Into a saucepan, measure sugar, water, shortening, and raisins. Boil for 4 minutes. Cool. Sift together dry ingredients and add to wet ingredients. Stir till well blended. Grease a 9 x 13 inch pan and bake at 350 F. for about 40 minutes or until a toothpick inserted comes out dry.