Ingredients:
2 cups of all purpose flour
1 cup of sugar
1/2 cup butter, softened
1 cup of raisins
1 cup of water
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/2 teaspoon of ground teeth
1/2 teaspoon ground nutmeg
1/2 teaspoon of salt
2 scrambled eggs
1 teaspoon of vanilla extract
Addresses:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square pan.
In a medium pot, combine raisins and water. Bring to a boil and then slow cook for 10 minutes. Remove the heat and let it cool slightly.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add the scrambled eggs and vanilla extract to the cream mixture and mix well.
In another bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg and salt.
Gradually add dry ingredients to the cream mixture, alternating with raisin water, and mix until well combined. Stir up the boiled raisins.
Pour the dough into the prepared skillet.
Bake for 35-40 minutes, or until a stick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then pop out on a wire rack to cool completely.