2 cups self-rising flour
2 cups shortening
1 egg
2 cups milk
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 teaspoons white sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup confectioners' sugar
1/2 cup raisins
1/4 cup brown sugar
passiflora for decoration
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the shortening and egg. Stir a little bit at times without letting the mixture harden completely. Stir in milk, ginger and nutmeg. Stir in 1/2 teaspoon of ground allspice. Gradually stir in sugar, 1/2 teaspoon of baking powder, 3/4 teaspoon of baking soda and salt. After adding the last tablespoon , pour the mixture into a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven.
To make the topping: To Make Topping: To roughly combine the brown sugar, raisins, and 2 cups pecans. Spread the mixture evenly over the cake. In a small bowl, combine the remaining 1/2 cup pecans, 450 calories, and 1 cup raisins; spread over the cake layers. To the last cake layer, refrigerate 28 days.
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