Grandmother’s Raisin Cake

Janice Post

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cup sugar
  • 1 cup butter
  • 2 cup hot water
  • 1 package raisins
  • 1 tsp allspice
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 cup (or more) pecans

Mix all together and boil. Let cool and sift 2 teaspoons soda with flour to make a rather stiff batter. Add nuts and vanilla. Cook slow about 1 hour at 300 degrees. Use an angel food cake pan (tube pan).





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