Raisin Cake From The Pantry

1 cup dried raisins

1 cup light or dark brown sugar -- (packed)

1 cup water or milk

1/2 cup vegetable shortening or butter

1 teaspoon ground cinnamon and ginger

2 cups sifted flour -- resifted with 1

teaspoon baking soda and 1/2 teaspoon salt 1 cup walnuts -- chopped

Combine the raisins with sugar, water, shortening and spices and simmer for a m inute. Cool to room temperature.

Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Comb ine 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.