1 c. seedless raisins
1 c. water
1/2 c. salad oil
1 egg, beaten
1 c. sugar
1 3/4 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. ground cloves
1/2 c. chopped nuts (originator likes pecans best, we used walnuts)


Bring raisins, water and salad oil just to a boil, in a pan large enough to hold the whole recipe, stirred into raisin mixture when cooled. Combine beaten egg and sugar and stir into raisin mixture when it has cooled. Mix remaining ingredients well and stir into raisin mixture. Pour into well-buttered 9 x 12-inch pan. Bake in preheated 375° oven for 25 minutes. Cool completely in the pan on a rack. Frost with buttercream frosting (soft butter, confectioners sugar, a bit of cream well beaten together in any amount you care for). Leave in pan until ready to serve. Cut into 24 squares, or cut as you need.