AUNT WINNIE'S RAISIN CAKE, from the 'Chez Burnham ' recipe book.
*Aaron's Note: I found this in Grandpa's Journals, and thought it belonged here.
(A favorite request on birthdays. The caramel icing was best - like candy. Her children would peel it off and save it to eat last.)
Boil 2 c. raisins in two c. water. If not enough juice afterward, add water to make 2 cups. Let cool slightly.
Add 1 c. shortening 2 c. sugar
Stir in (sifted):
5 c. flour
2 t. soda
1 t. salt
½ t. nutmeg
½ t. cloves
1 t. cinnamon
Bake at 350° about 30 minutes.
Caramel icing: (Good on spice cake)
3 c. sugar 1 c. cream* ½ c. water
Melt 1 c. sugar in large fry pan or saucepan. When melted, add enough water (½ c.) to dissolve sugar. To this, add 2 c. sugar and 1 c. cream (sweet) and let cook until it forms a soft ball in water. set aside till it stops bubbling, abt. 5-10 minutes. Whip with spoon till thick for cake. Don't wait too long!
* Can subsitute rich milk. (Half and half?)