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Boiled Raisin Spice Cake
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Source: Kimballton Centennial Cookbook 1883-1983
| 1 cup | brown sugar |
| 1 cup | sugar |
| 1 tsp | salt |
| 1 cup | shortening |
| lard, alternative | |
| 2 cup | water |
| 2 cup | raisins |
| 2 tsp | cinnamon |
| 2 tsp | cloves |
| 2 cup | flour |
| 1 tsp | soda |
| 2 tsp | baking powder |
| 1/2 cup | chopped walnuts |
| 2 | eggs, beaten |
Combine first 8 ingredients in saucepan and boil for 5 minutes. Set aside and cool.
In large bowl, sift dry ingredients and add nuts. Add boiled mixture and mix well. Add eggs and mix well. Pour into a greased and floured 9 x 13 inch pan. Bake 375 F for 40 - 45 minutes.
This cake is extra good if it sets overnight or is put in the freezer for a couple of days.
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