2 cups simple (or corn) syrup
1 tbsp. baking soda
1 cup lard and butter mixed (half butter/half lard)
1 cup hot water
1 quart sifted flour (4 cups)
1 tsp. cinnamon
1 1/2 tbsp. ground ginger (or to taste)
1/4 tsp. salt
pinch of nutmeg, allspice or mace

Heat lard and butter together until melted. Pour this over the flour, mixing well. Add preferred spices to taste. Raisins, boiled for 2-3 minutes may be added, if desired.

Add the hot water, in which the baking soda has been dissolved. Bake in a well greased parchment lined loaf or biscuit pan in a preheated 375°F oven until cake tests done (35-50 minutes).

May be eaten warm from the oven or refrigerated and served with whipped topping or vanilla ice cream.

This recipe has been in our family for generations; the date on the original was 1865, around the time of the Civil War. The original recipe used lard as shortening, but we now use non-hydrogenated vegetable shortening and butter instead.

Submitted by: Barnes'