1 c. raisins
1 1/2 c. water
1/2 c. shortening (I use butter not oil or Crisco)
1 egg
1 c. sugar
1 1/2 c. flour (all purpose)
1 tsp. baking soda (baking powder not called for but I use 1/4 tsp.)
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. vanilla

Grease and flour 8" square pan. Preheat oven to 350 degrees.

Combine raisins, butter and 1 cup water in pan. Heat to boiling point. Reduce heat and simmer covered five minutes. Remove from heat and let cool to room temperature.

Sift dry ingredients, flour, sugar, salt, baking soda, baking powder and spices together.

Beat egg in a bowl, beat in remaining 1/2 cup water, beat well. Beat in cooled raisin liquid drained from raisins. Beat until smooth. Mix in dry ingredients gradually. Stir in cooled raisin mixture.

Pour batter into prepared pan. Batter will be thin. Bake at 350 degrees 35 to 40 minutes or until tested.

This also bakes well in a loaf pan. I use a low tube pan 9"x2" high with a center hole 2 1/2" and I get a beautiful round cake which is easy to serve in good size pieces.

ICING:

I use a very light icing for the cake.

1 tbsp. butter (level)
1 c. confectioners' sugar
Few grains salt
Milk or half & half
1 tsp. vanilla

Using a small bowl, add butter, some of the sugar and milk; mix. Add more sugar and a little more milk while mixing until all sugar is added and mixture is smooth. Add vanilla and mix well. Spread on cooled cake.