This recipe dates from the war years, when butter and eggs were in short supply.

1 cup sugar
1¼ cups water
⅓ cup vegetable oil
2 cups raisins
2 cups flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp nutmeg
2 tsp cinnamon
½ tsp cloves

Combine sugar, water, oil and raisins in a saucepan.
Boil for 3 minutes and leave to cool.
Oil and flour a 9″ cake tin.
Sift all the dry ingredients into a bowl and mix, then add the cooled wet ingredients.
Bake for 50 minutes at 325°.