Syrup Cake

• 1/2 c. shortening
• 1 egg
• 2 tsp. ginger
• 2 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. ribbon cane syrup
• 1/2 c. boiling water
• 2 1/4 c. flour
• 3/4 c. raisins

1. Beat the egg until foamy.
2. Combine syrup and boiling water; when well mixed, add the shortening and stir until well blended. Mix in eggs.
3. Stir the dry ingredients together.
4. Set aside 1/2 cup of the dry mixture.
5. Combine the flour mixture and syrup mixture; beat until there are no lumps.
6. Dredge raisins in the flour mix and add to the batter.
7. Bake in a greased and floured tube pan in a moderate 350u0b0 to 375u0b0 oven until done.
8. Test at 1 hour to see if done.
9. It will pull away from pan (slightly) and spring back when touched lightly on top.

shortening, egg, ginger, cinnamon, baking soda, salt, cane syrup, boiling water, flour, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604792 (may not work)