Eggless, Milkless and Butterless Cake

Ingredients:

1 lb. seedless raisins, boil about 10 minutes in 2 cups water.

Add 1/2 cup lard to above mixture.

Remove from heat and add:

1 cup cold water

2 cups granulated sugar

1/2 teaspoon salt

1 tablespoon cocoa

1 teaspoon allspice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 level teaspoon baking soda stirred in to hot water 

1 teaspoon baking powder

4 cups flour

Directions:

Add the "lard" to the rasins when removed from the heat allowing it to melt, add the baking soda to the water.  Mix the remaining sugar and flour with spices. and baking powder.  Make a well and add the raisins with water.  Stir to mix.  Bake in Bundt pan or layer pans at 325*F until center springs back.

This recipe is 118 years old according to a historical newspaper article from the town where we lived for forty years.  Our newspaper published this article June 5, 1974 but it was printed in a cookbook dated 1902.