RAISIN PECAN CAKE

1 C seedless raisins

2 C boiling water

1 2/3 C flour

2 ½ tsp baking powder

¼ tsp baking soda

2 tsp cinnamon

½ C butter

1 C brown sugar

2 eggs

1 tsp vanilla

1 C chopped pecans

Simmer the raisins in boiling water, covered, for 15 minutes.  Drain well, reserving ½ C water.  Cool.

Cream the butter and brown sugar.  Beat in the eggs and mix well.  Combine the raisin water and vanilla.  Combine the dry ingredients.  Add the dry ingredients alternately with the raisin water.  Fold in the raisins and pecans.  Spread the batter in a greased 9″ pan and bake at 350°F for 45 – 50 minutes.