Ingredients

2 C. raisins
1 1/2 C. water
1/2 C. shortening
2 C. packed brown sugar
3 C. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 C. buttermilk or sour milk
1 tsp. baking soda
3 eggs, beaten
Confectioner’s sugar

Cooking Instructions

In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 Tbls. cooking liquid. In a mixing bowl cream shortening, and sugar. Combine flour, cinnamon, cloves, nutmeg, and salt; set aside. Combine milk, soda, eggs, and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 35 to 40 minutes or until cake tests done. Cool on a wire rack. Just before serving, sprinkle with confectioners sugar.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)