1 c. California golden raisins
2 1/2 c. flour
1 lb. light brown sugar
1/2 tsp. salt
1 c. butter
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. mace
1 c. sour milk or buttermilk
2 well-beaten eggs
1/2 c. chopped nuts

Cook raisins covered with water for 5 minutes. Drain well and allow to cool. Combine flour, brown sugar, salt and butter; mix with pastry blender until crumbly. Reserve 1/2 cup to sprinkle over top.

To remaining crumbs, add baking powder, baking soda and spices. Mix thoroughly, adding milk and eggs. Fold in raisins. Pour into greased and floured 9x13 inch pan. Sprinkle with remaining crumbs and nuts. Sprinkle lightly with cinnamon.