Eggless Fruitcake
Araminta Adams, Soldiers Grove

2 cups raisins 2 cups water 2 cups sugar (part brown) 1 cup lard 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. salt 4 cups flour 2 tsp. baking soda Nuts (preferably walnuts) Candied fruit, your choice

In a saucepan, add first 7 ingredients and bring to a boil; cool completely. When mixture is cool, add flour and baking soda. This makes a stiff batter. Mix in nuts and candied fruit of your choice. Bake in a greased 9-x13-inch pan, bundt pan, or round angel food pan for 1 hour in a low 325-degree oven. It may be wrapped in foil when cool and stored for several weeks to become extra moist.