Served scooped into a bowl.

This cake is made in a dutch oven, in theory you can make it in camp fire. I baked this one in a oven, clearly. Well not clearly but if you know me you there is no campfire anywhere around.

This is SWEET, sweet cake. It has a cup of raisins and 2 cups of sugar. It has only 2 cups of flour. A one to one sugar to flour ratio is super sweet. I poured cream over it (not that that's ever bad) to calm that sugar down.

But on the theme of learning new techniques, I've never done this before.

The recipe:
1 cup raisins
3 cup water
1 tablespoon shortening
1 teaspoon baking soda
1 cup granulated sugar
1 teaspoon cinnamon
.5 teaspoon nutmeg
2 cups flour

Topping
reserved cooking liquid
1 cup granulated sugar
1 tablespoon shortening

Preheat the oven 350 degree.
Simmer the raisins in water for 15 minutes in a dutch oven. Drain and reserve the liquid. Return 1 cup liquid to the dutch oven. Add 1 tablespoon shortening, stir until melted, cool. Add the baking soda, sugar, cinnamon, nutmeg and flour. Stir until smooth. Add the plumped raisins.

In a small pan heat the rest of the cooking liquid, 1 cup sugar and the last tablespoon of shortening. Bring to a boil. When it reached 220 degrees gently pour over the raw cake batter.

Cover with a lid and bake 25 to 30 minutes. Test with toothpick, when it comes out clean the cake is done. Serve warm with ice-cream or cold whipping cream.