Grandma Anderson’s Raisin Cake

by

Dona Foltz

Boil 1 cup raisins in 2 cups cold water until only 1 cup of liquid remains.

Cream 2 tablespoons shortening with 1 cup sugar.

Add

  • 2 cups flour
  • 1 tsp each baking soada, baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • other spices to taste (cloves, nutmeg)

Combine with liquid and raisins.

Nuts, dates, candied frult may be added.

Bake at 350 degrees (depends on pans, I make small loaves–takes 45 minutes to an hour).

I make 4 times this recipe at Holiday time (all at once)

Print 🖨 PDF 📄