1 lb. raisins (boil in 2 c. of cold water until dry & let cool)
2 c. brown sugar
1/2 c. shortening
1 c. cold water
1 tsp. baking soda dissolved in 1 tbsp. water & 1 tbsp. vinegar
2 tsp. cinnamon
1 tsp. cloves
3 1/2 c. flour

1. Combine brown sugar, cold water, soda and vinegar in large mixing bowl.

2. Combine dry ingredients, i.e. flour, cinnamon and cloves and gradually add to above liquid ingredients.

3. Add raisins and hand mix to above batter.

4. Divide batter into loaf or cake pans as desired.

5. Bake at 350 degrees until toothpick comes out dry.

This is a Schwalm family favorite that was used by my mother, Mrs. Irene K. Schwalm, a lifelong resident of Pennsylvania. Reportedly it became popular during W.W.I. since it required no sugar or eggs. It is a moist cake and can be frozen. I frequently bake it in the foil loaf pans that are easily stored or make ideal gifts during the holidays.