1 c. seedless raisins
Rind of 1/2 lemon

Rinse and drain raisins. Put through food grinder and add grated lemon rind. 1 c. sugar 2 eggs, beaten 1 2/3 c. flour 1 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. salt 1/2 tsp. nutmeg 1/2 c. sour milk or buttermilk

Cream shortening and sugar well. Blend in eggs and beat thoroughly. Sift dry ingredients; add alternately to creamed mixture with sour milk. Add raisin mixture and mix well.

Turn into 9x9 inch pan and bake in 350 degree oven for 45-50 minutes. Allow cake to cool about 10 minutes and spoon lemon topping over cake, allowing it to soak into cake.

TOPPING:

1/2 c. sugar
3 tbsp. lemon juice
1/2 tsp. grated lemon rind
1 tbsp. water

Cook for a few minutes and then spoon over cake.