1 c. raisins
1 1/2 c. sugar
2 eggs
1 c. lard or any shortening
1 c. raisin juice
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon

Boil the raisins in water to cover. Drain and reserve 1 cup of the juice. Cream the shortening and sugar; add the eggs. Beat well and add the raisins and juice. Beat well. Add the rest of the ingredients. Bake in a cookie sheet for flat bars or in a regular cake pan for thicker cake at 350 degrees for about 40 minutes until toothpick comes out clean.

We like this frosted with a boiled frosting of 2 cups sugar, 1 tablespoon butter and 1/2 cup milk boiled to the soft ball stage like fudge. Cool and beat and just as starts to turn stiff, pour on cake and spread.