Recipe: Raisin Cake from the Pantry (no eggs)

RAISIN CAKE FROM THE PANTRY

1 cup raisins
1 cup light or dark brown sugar, packed
1 cup water (or milk)
1/2 cup vegetable shortening (or butter)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups sifted flour (resifted with 1 teaspoon baking soda and 1/2 teaspoon 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 F. Lightly grease a 9inch square baking pan.

Combine cooled raisin mixture with flour and nuts. Transfer to baking pan.

Bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares.

Makes 1 (9-inch) cake, 12 16 squares
Source: Cooking Monday to Friday Show #Mf6753