1 c. flour
1/4 c. water
1/2 tbsp. baking powder
Dash of salt
A handful of raisins, soaked for 10 min. in warm water

Make a thin paste with all but raisins. Add raisins. Drop a blob in a seasoned, hot skillet and cook until done.

NO. 2 VERSION:

2 1/2 c. leftover coffee or prepared instant coffee
4 tsp. baking soda
2 c. raisins
1 c. granulated sugar
1 c. brown sugar
1 1/2 c. broken nuts, your choice
4 c. sifted flour
1/4 tsp. salt

Bring coffee to broil. Remove from heat. Add baking soda and raisins, cover and let stand overnight. In the morning, preheat oven to 325 degrees. Grease and flour 8 (1 pound) coffee tins.

To the coffee raisin mixture, add sugars, nuts, flour and salt, mix well. Divide batter evenly among prepared tins filling each a little more than half full. Bake at 325 degrees for 65 minutes. Let cool in cans for 15 minutes. Before removing, if necessary, tap cans on bottom to release loaf. Turn loaf on side, slice into round for serving. Makes 8 loaves

This is a very good cake, I like Version No. 2 better than 1 because you can leave it in the can, put the lid on and take it on a picnic.