Mum'S Special Spice Cake

• 2 cups sugar
• 2 cups hot water
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 2 tablespoons Crisco
• 1 (16 ounce) box raisins or (16 ounce) box sultanas
• 2 teaspoons baking soda
• 3 cups flour

1. Bring sugar, hot water, salt, cinnamon, allspice, Crisco, and raisins to a boil and SIMMER 5 minutes.
2. Meanwhile, COMBINE 2 teaspoons baking soda and 1 tablespoon HOT water.
3. ADD baking soda and HOT water combined to boiled mixture. Do not mix in, just pour in and it WILL sizzle/bubble.
4. MUST COOL mixture to room temperature.
5. When cool, mix in 3 cups flour.
6. Bake at 350 degrees Fahrenheit for about 55 minutes to an hour.
7. Cake is best left for 3 to 4 days before serving.
8. HINT: Looks nice if baked in a fluted Bundt* pan and can be wrapped in aluminum foil.
9. ENJOY!
10. NOTE: To prevent the cake from sticking, it is IMPORTANT that all the creases of the fluted sides are WELL greased with Crisco and floured before pouring in batter.

sugar, water, salt, ground cinnamon, ground allspice, crisco, raisins, baking soda, flour

Taken from www.food.com/recipe/mums-special-spice-cake-106510 (may not work)