When I was a young girl, our family vacationed at the home of one of my aunts. She was a lovely, kind, farm-y sort of soul and I watched everything she did. Mostly because I was certain that someday I needed to be the same, exact type person and I wanted to learn from the best.
One evening, after supper, she brought out the most luscious, Cinnamon Raisin Cake that I’d ever tasted. The really amazing thing was that I didn’t want to taste it in the first place because I am not a fan of raisins. AT all. Quite certain I told her so…politely.
Pretty sure my aunt told me something like, “Too bad. Have some anyway. You’ll love it.”
Oh, my goodness. Was she ever right.
She’s been gone for quite a while now. But today, for a few scrumptious moments…
we had her back.
It was lovely.
- 1 cup raisins
- 2 cups water
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 2 cups flour
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp allspice
- 1/2 tsp cloves
- 1 t vanilla
- Cook raisins in water till about 1 cup of water is left.
- Whirl raisins and water in the blender for about 5 seconds.
- Cream sugar, butter and eggs.
- Add raisins and liquid.
- Blend in flour, salt, soda, vanilla and spices.
- Spread batter in 11 x 17 cookie sheet as though baking a cake.
- Bake at 350 degrees for about 15-18 minutes.
- While still hot, spread with thin layer of powdered sugar icing or sprinkle with brown sugar–if desired.
- Cool and cut into bars.