Raisin Snack Cake

(Adapted from Peg Bracken's _I Hate to Cook Book_)

1 cup raisins
2 cups water
1/2 cup margerine
1-3/4 cups flour (See note)
1 cup sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon (or more)
1/2 tsp. nutmeg (or more)

  1 tsp. vanilla
  1/2 tsp. ginger (or more)
  Chopped nuts

Using a saucepan big enough to be the mixing bowl, boil the
raisins in the water for 10 minutes. Let cool. Add everything 
else (no need to sift). Bake in 10x10 pan for 35 min. at 350 (F).
If you use a loaf pan, bake 55 minutes, same temp. 

Note: I make this with rye flour, due to allergies, and it
works fine, too. The texture is a bit crumblier, but the 
taste is unaffected.