INGREDIENTS

1. 2/3cupgranulated sugar
2. 2tablespoonsvegetable shortening
3. 1largeegg, lightly beaten
4. 1cupall-purpose flour
5. 1/4teaspoonsalt
6. 2teaspoonsbaking powder
7. 1teaspoon freshly gratednutmeg
8. 1/2cupmilk
9. 2tablespoonscornstarch
10. 1/3cupraisins

DIRECTIONS

1. Cream shortening and sugar well.
2. Beat in egg.
3. Mix together flour, salt, baking powder, and nutmeg in another bowl.
4. In a measuring cup, mix together the milk and the cornstarch until smooth.
5. Using a wooden spoon (a mixer would toughen the cake), stir in the dry mixture, alternating with the wet mixture, to the butter mixture, until all is combined well.
6. Stir in the raisins.
7. Pour into a greased 9″ cake pan and bake at 350 F (preheated) for 25-30 minutes, or until a cake tester comes out clean.
8. Let cool in pan on a rack.