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 tsp ground cinnamon
1/2 teaspoon of ground teeth (cloves of smell)
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 8 inch square pan.
In a medium saucepan, combine raisins and water. Bring to a boil then simmer for 10 minutes. Take off the heat and let it cool slightly.
In a large mixing bowl, cream together the butter and sugar until it’s 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 the dry ingredients to the cream mixture, alternating with raisin water, and mix until well combined. Stir the boiled raisins.
Pour the batter into the prepared pan.
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 skillet for 10 minutes, then pop out on a wire rack to cool completely.