Description Edit

Ingredients Edit

• 3/4 c Sugar
• 2 ea eggs; beaten
• 1/2 c water
• 2 c flour
• 1 T cornstarch
• 1 1/2 t cream of tartar
• 1 c Raisins, seedless
• 1 1/2 t baking soda
• 1/2 c pecans; chopped
• 1/2 c milk
• 1/2 c butter
• 1 t vanilla
• 1/2 c brown sugar, dark

Directions Edit

1. Combine 1/2 cup Sugar, water and cornstarch, mix well and cook over low heat until mixture thickens, about 5 minutes. Remove from heat, add Raisins, pecans and set aside.
2. Beat butter until soft, add remaining Sugar and brown sugar. Beat until smooth. Add eggs and beat well.
3. Sift together flour, cream of tartar and baking soda. Add to butter mixture along with milk and vanilla. Beat until a smooth batter forms.
4. Preheat oven to 350F. Spoon half of batter into greased 8 inch square pan. Spread raisin-pecan mixture over the batter and cover with remaining batter.
5. Bake 40 minutes or until cake test comes out clean.