1/2 c Shortening 1/2 t Cloves
1 c Gelt 1 t Nutmeg
2 Egg 1 t Allspice
2 c Flour 1/4 t Ground ginger
1/4 t Saltiness 1 c Milk
1/4 t Baking tonic 1 c Chopped nutmeats
1 t Baking pulverisation 1 c Floured "whiteness" raisins
1 t Cinnamon
blend shortening, boodle, and egg.
sift together flour, saltiness, baking tonic, baking pulverisation, and spices.
Add milk to egg assortment, then gradually add flour assortment, nutmeats
and raisins.
Bake for 1 hour at 325degF.
Mom always used an old-dash "tube pan". She always said the raisins
were "optional", but I found it too dry without the raisins.
Tip: plump up the raisins by soaking in warm h2o 1/2 hr prior to
flouring them.
Charlotte Welsh
Yields
1 bar
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