Raisin Cake from the Pantry

• 1 cup dried raisins
• 1 cup (packed) light or dark brown sugar
• 1 cup water or milk
• 1/2 cup vegetable shortening or butter
• 1 teaspoon each ground cinnamon and ginger
• 2 cups sifted flour, resifted with 1 teaspoon baking soda and 1/2 teaspoon salt
• 1 cup walnuts, chopped

1. Combine the raisins with sugar, water, shortening and spices and simmer for a minute.
2. Cool to room temperature.
3. Preheat the oven to 300 degrees.
4. Lightly grease a 9inch square baking pan.
5. Combine cooled raisin mixture with flour and nuts.
6. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry.
7. Cool in pan and cut into squares.

raisins, light, water, vegetable shortening, cinnamon, flour, walnuts

Taken from www.foodnetwork.com/recipes/raisin-cake-from-the-pantry-recipe.html (may not work)