|Raisins||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Flour||4 Cup (64 tbs)|
|Nuts||1 1⁄2 Cup (24 tbs), chopped|
|Frozen orange juice concentrate||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Coconut||1 Cup (16 tbs)|
Cover raisins with water; bring to a boil.
Cook for 15 minutes; cool.
Drain raisins, reserving liquid.
Add enough water to raisin liquid to equal 2 cups.
Com- bine sugar, salt, soda and nutmeg; add oil, vanilla, reserved liquid and flour.
Add raisins and 1 cup nuts.
Place mixture in greased 8 x 13-inch pan.
Bake at 325 degrees for 1 hour.
Combine orange juice con- centrate, brown sugar and butter; cook until sugar is dissolved.
Add coconut and remaining nuts; pour over cake.
Broil until browned.