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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is an old-time favorite that was given to me by my mother-in-law. She told me the cake shouldn't be eaten the day it's baked. aging makes it so much better. She once entered this cake in a contest and won first prize. Ingredients:
2 cups raisins |
1 1/2 cups water |
1/2 cup shortening |
2 cups packed brown sugar |
3 cups all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 cup buttermilk or 1 cup sour milk |
1 teaspoon baking soda |
3 eggs, beaten |
confectioners' sugar |
Directions:
1. In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid. In a mixing bowl, cream shortening and sugar. Combine flour, cinnamon, cloves nutmeg and salt; set aside. Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until cake test done. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.
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