1/2 cup butter, softened
2 cups golden raisins
1 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1 cup white sugar
3 eggs
1 egg, beaten
1 cup vegetable oil
1/2 cup butter, softened
2 tablespoons light brown sugar
2 tablespoons rice vinegar
1 cup light brown sugar
1 teaspoon vanilla extract
1 cup raisins
1 cup chopped walnuts
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, golden raisins, brown sugar, flour, baking powder, salt and brown sugar until smooth. Stir in the white sugar. Stir in the raisin mixture. Mix in the eggs, egg, oil, butter, brown sugar, rice vinegar and light brown sugar; mix for 1 minute. Spread the batter into the prepared cookie sheet.
Bake for 8 to 10 hours in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
To make the frosting: In a saucepan, combine the brown sugar, rice vinegar, light brown sugar, melted butter, brown sugar and raisin mixture. Stir over low heat, stirring constantly, until sugar is completely dissolved.