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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Mabel Peters
  • 1 TBS cornstarch
  • 1â�„2 cup water
  • 3â�„4 cup of sugar
  • 11â�„4 cup raisins
  • 1â�„2 cup chopped nuts
  • 11â�„4 lb. butter
  • 1â�„2 cup dark brown sugar
  • 2 eggs, beaten
  • 2 cups sifted flour
  • 1 1/2 tsp. cream of tartar
  • 11â�„2 tsp. baking soda
  • 1â�„2 cup milk
  • 1 tsp. vanilla extract
  • Preheat oven to 375 degrees.
Mix the cornstarch and water in a sauce pan until smooth. Add 1�2 cup of the sugar and cook over low heat, stirring constantly until thick, about 5 minutes. Add the raisins and nuts. Mix lightly and set aside while preparing the batter.
Cream butter. Add brown sugar and remaining white sugar, creaming until light and fluffy. Add the eggs, beating well. Sift the flour, cream of tartar, and baking soda together and add alternately with the milk. Add vanilla. Mix well.
Pour half the batter into a buttered 8-inch square pan. Spread the raisin mixture over it and cover with the remaining batter. Bake in a 375 degree oven for 25 minutes or until cake tester comes out clean. Cool, then turn out of pan. Cut in squares.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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