This is my mother's recipe from when we were kids, and the first recipe I prepared solo as a child. My mother's old cookbook still bears the traces of a cooking mishap. I had a little problem with the hot water and a metal bowl. Needless to say, don't pick up a metal bowl with boiling water in it -- it's HOT. Icing the cake while slightly warm is essential, the icing goes on much easier and forms a nice glaze. It's very moist cross between a bar and a cake.
- 2 eggs
- 2 cups brown sugar
- 1 -1 1⁄2 cup raisins
- 3 cups all-purpose flour
- 1 cup shortening
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup boiling water
- 1 1⁄2 cups powdered sugar
- 1 1⁄2 tablespoons boiling water
- 1 teaspoon butter
- 1⁄2 teaspoon vanilla
- 1 teaspoon corn syrup
- Heat oven to 375 degrees. Grease a 17 x 11 x 2 pan.
- In a mixing bowl, combine the first 9 ingredients. Pour into baking pan.
- Bake 20 minutes. If you are using a dark baking pan, check for doneness at 15 minutes. Cool slightly.
- Make Icing: Put powdered sugar into a bowl.
- In a small bowl, combine water and butter, than add vanilla and syrup.
- Add to sugar and beat until creamy, adding water to obtain correct consistency.
- Drizzle over slightly warm cake.