Pete's Mother's Raisin Cake

Name: Pete's Mother's Raisin Cake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 20 serving(s)
Ingredients: 1 cup walnuts; 9 good looking walnut halves; 1 (16 ounce) box raisins; 2 cups water; 2 cups sugar; 1/2 cup lard or 1/2 cup Crisco; 1 cup cold water; 1 teaspoon baking soda; 2 teaspoons cinnamon; 2 teaspoons cloves; 2 teaspoons nutmeg; 4 cups flour

Submitted by Phrog Lord

"This recipe was given to me by Billy "Pete" Trippett. My first attempt to reproduce the cake was a glorious failure. My second attempt was met with praise from none other than Pete himself. :) I will try to preserve the directions of the recipe as it is written."

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Ready In:: 2hrs
Ingredients:: 12
Serves:: 20

ingredients

1 cup walnuts
9 good looking walnut halves
1 (16 ounce) box raisins
2 cups water
2 cups sugar
¹⁄₂ cup lard or 1/2 cup Crisco
1 cup cold water
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons nutmeg
4 cups flour

directions

Pick out 9 or so good looking walnut halves and set aside.
Coarsely chop enough walnuts to make 1 cup.
Boil one box raisins in 2 Cups Water - 15 Minutes. Set aside.
Cream 2 Cups sugar with 1/2 cup lard.
Add cold water, baking soda (dissolved in a little hot water), cinnamon, cloves, and Nutmeg.
Add Flour.
Fold in the Raisins and the water they cooked in (while hot).
Fold in Walnuts.
Bake in 3 greased and floured loaf pans, or 1 Bundt Cake Pan.
Bake in a slow oven (at 325 for about 1.5 hours).
This is an eggless cake. I won't bore you with details about why it still rises, but suffice it to say it can not be rushed. Given the density of the cake the bake time will almost certainly be more than 1.5 hours. I recommend sticking the cake with a bamboo skewer or long toothpick at the 1.5 hour mark. If it comes out sticky, give the cake another half hour. Then test again.
After cake has cooled, it should slide right out of the pan. Garnish by placing your perfect Walnut Halves on top.