Recipe: Grandma Collier's Raisin Cake (loaf pans)

GRANDMA COLLIER'S RAISIN CAKE
From 5 Acre HomeSchool

"This cake is best if you let it age for at least a day before eating - but it's very hard to wait that long!"

Mix together in a saucepan:
2 cups white granulated sugar
2 cups cold water
2 tablespoons shortening
1 pound raisins

Bring to a gentle boil and cook for 5 minutes. Let cool.

When COLD, add the following dry mixture:
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice (or omit this, and add 1/4 to 1/2 tsp. more of each spice above)
3 cups flour

Mix well for 2 minutes on medium with a mixer, or beat 200 strokes by hand. Pour into 2 greased and floured loaf pans (between 1/2 and 3/4 full).

Bake in a slow (about 300-325 degrees F) oven for 1 hour or until a toothpick inserted in the middle comes out clean. Cool in pan.

Slice thinly and serve. Wrap any uncut cake with foil and/or plastic wrap to keep it moist.

Makes 2 loaves