This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.
1 In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8×4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.
3 In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
4 Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.