Nita Bates Dineen – Marcy Dineen Medeiros
This recipe is originally from Marguerite Dineen Gentleman and we all enjoy it.
- 1-1/2 C sugar
- 3/4 C shortening
- 2 eggs, well beaten
- 2-1/2 C all-purpose flour
- 1 tsp soda added to 1 C raisin water*
- 1 tsp cinnamon
Boil 1 C raisins with 1-1/2 cups water. Drain and reserve 1 cup water for cake.
Cream sugar and shortening. Add eggs. Stir in flour, water, and cinnamon. Bake at 375 until cake breaks away from pan. Serve plain or with a thin glaze of sugar and water or lemon juice.