Ingredients:
1/4 cup shortening or 1/4 cup softened butter
1 cup packed brown sugar
1 large egg
1/2 cup hot brewed coffee
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup raisins
1/4 cup chopped walnuts
1 cup sifted confectioners’ (powdered) sugar
1/4 teaspoon salt (for glaze)
1/2 teaspoon vanilla extract
1 tablespoon water
Directions:
Preheat the oven to 350°F (175°C).
In a mixing bowl, cream together the shortening or softened butter, brown sugar, and egg until smooth and well combined. Stir in the hot coffee until evenly mixed.
Add the flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients and stir until just combined. Fold in the raisins and chopped walnuts.
Spread the batter evenly in a greased 9-by-13-inch baking pan. Bake for 18 to 20 minutes, or until a toothpick inserted near the center comes out clean.
While the cake is still warm, prepare the glaze: in a small bowl combine the sifted confectioners’ sugar, the 1/4 teaspoon salt, vanilla extract, and water. Stir until smooth, adding a few drops more water if needed to reach a pourable consistency.
Cut the cake into 12 bars and drizzle or spread the glaze over the warm bars so it sets slightly as they cool.
Servings: 12
Preparation time: 10 minutes
Total time: 30 minutes