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EGGLESS COFFEE CAKE 
3 c. flour
2 c. sugar
3/4 c. shortening
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1 tsp. cinnamon
2 c. buttermilk
2 tsp. baking soda
1/2 c. raisins (soaked in hot water for 10 minutes)
1/2 c. nuts (optional)

Blend first 7 ingredients in a large mixing bowl. Save 3/4 cup of this mixture for topping. Add baking soda to buttermilk, then add to dry mixture and beat only until combined. Add raisins and nuts and mix well.

Pour into a greased 9x13-inch pan. Sprinkle on topping.

Bake at 350°F until a toothpick inserted in center of cake comes out dry (about 50-60 minutes).

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