2/3 c. seedless raisins
1 tbsp. flour
1/2 c. shortening
1 c. sugar
2 1/2 c. sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 c. milk
1 egg
Soft butter
2 tsp. cinnamon
3 tbsp. sugar

Cover raisins with water and boil five minutes over medium heat. Let cool, drain and sprinkle with tablespoon of flour.

Cream together shortening and sugar until light and fluffy (we used half butter/half butter flavored Crisco).

Sift flour with salt and baking powder and add alternately with milk combined with beaten egg and mix well. Stir in raisins.

Pour batter into greased 9x13-inch shallow pan and spread top with soft butter. Sprinkle with cinnamon and three tablespoons of sugar.

Bake in a preheated 375°F oven until a toothpick inserted in center comes out clean (about 20 minutes). Add 25-30 extra minutes if oven was not preheated.

Submitted by: CM