Title: Raisin cake from the pantry
 Categories: 
      Yield: 4 Servings
 
      1 c  Dried raisins
      1 c  (packed) light or dark brown
           Sugar
      1 c  Water or milk
    1/2 c  Vegetable shortening or
           Butter
      1 ts Each ground cinnamon and
           Ginger
      2 c  Sifted flour, resifted with
      1 ts Baking soda and 1/2
           Teaspoon
           Salt
      1 c  Walnuts, chopped
 
  Combine the raisins with sugar, water, shortening and spices and
  simmer for a minute. Cool to room temperature.
  
  Preheat the oven to 300 degrees. Lightly grease a 9inch square baking
  pan. Combine cooled raisin mixture with flour and nuts. Transfer to
  baking pan and bake 1 hour or until a toothpick when inserted in the
  center comes out dry. Cool in pan and cut into squares.
  
  Yield: 12 16 squares