A moist, dense loaf that originated during World War II, when eggs, milk and butter were in short supply.
In a large pot, put the following:
- 2 cups brown sugar
- 2 cups black tea
- 4 tablespoons shortening
- 1 tsp. cloves
- 2 tsp. cinnamon
- 1 tsp. vanilla
- ½ tsp. salt
- 2 cups sticky Lexia raisins (sold at bulk food stores as “sticky raisins,” or No Name brand Thompson Raisins will do).
Bring mixture to a boil then reduce heat and and simmer for 5 minutes. Remove from heat ans set aside until completely cool. Can also place the pot in a sink of cold water for about 15 minutes to make it cool down faster.
When raisins are cool, add:
- 2 ½ cups flour
- 2 tsp. baking soda.
Mix well and pour into either greased loaf pans or a bundt oab.
Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.