World War Ii Raisin Squares

• 8 oz. dark raisins (generous 1 1/2 c.)
• 2 1/2 c. water
• 1/3 c. plus 1 Tbsp. tasteless salad oil
• 3/4 c. granulated sugar
• 1 tsp. baking soda
• 1 c. sifted all-purpose flour
• 1 c. sifted all-purpose wheat flour
• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. cloves
• 1/2 tsp. nutmeg
• 1/4 tsp. ground ginger
• 1/2 tsp. salt
• 1 Tbsp. unsweetened cocoa powder
• 1 Tbsp. powdered instant coffee or Espresso (not granular)
• 1 large lemon rind, finely grated
• 3/4 c. walnuts

1. Adjust a rack one-third up from the bottom of the oven and preheat the oven to 375u0b0.
2. Line a 9 x 9 x 2-inch pan as follows: Turn the pan over; cover it with a 12-inch square of aluminum foil.
3. Press down the sides and corners of the foil to shape it, then remove the foil.
4. Turn the pan over again; place the foil in the pan, and press it into place.
5. To butter the foil, place a piece of butter in the pan and place it in the oven to melt, then spread it over the bottom and sides with a pastry brush or crumbled wax paper.
6. Set aside.

dark raisins, water, tasteless salad oil, sugar, baking soda, flour, flour, cinnamon, allspice, cloves, nutmeg, ground ginger, salt, cocoa, powdered instant coffee, lemon rind, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082762 (may not work)