Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour then raisins drained but still hot. Then the other two cups flour and ½ cup of the water in which the raisins were boiled to which add 1 teaspoon bi-carbonate soda.
Bake in gem pans in moderate oven. This makes 30 cakes which can be iced with white or chocolate icing.