Scottish Dumpling Cake

DIRECTIONS

• Grease an empty 2 lb. coffee can and set aside.
• Mix dry ingredients together.
• Beat together Crisco and egg; add to dry ingredients. Then add milk and mix well. Add raisins.
• Put into well greased coffee can. Cover with wax paper and tie with string. Cover with foil and tie again.
• Place in pan of simmering water (deep enough to cover can 3/4 of the way to the top).
• Simmer for 3 1/2 hours, replacing water as necessary.
• Cool 15 minutes. Run a knife down sides of can to slide cake onto plate.