Eggless, Milkless, Butterless Cake(World War I) - cooking recipe

Ingredients

2 c. water
2 c. sugar
1/2 c. shortening
1 c. raisins
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. ground cloves

Preparation

Boil
water,
sugar,
shortening and raisins for 5 minutes. Cool
until
shortening
starts
setting
on
surface, turning white.
Then
beat
in
flour sifted with salt, soda, cinnamon, nutmeg,
ginger
and
cloves.
Bake
in greased and floured 9
x 12-inch pan for 50 or 60 minutes at 325\u00b0.
Frost with
plain powdered sugar frosting, thinned with just enough water
or canned
milk to make a spreadable frosting, vanilla added
if desired.
When in a hurry just sprinkle cinnamon and sugar on top before baking and eliminate icing all together.