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Oatmeal Cake

1/2 c. old-fashioned rolled oats
1/2 c. raisins
3/4 c. boiling water
1/4 c. butter or margarine
1/2 c. brown sugar
6 tbsp. sugar
1/2 tsp. vanilla
1 egg
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. chopped nuts

Pour oats and raisins in small bowl and cover with boiling water. Cool. Cream butter, sugar sand vanilla. Add egg and beat. Stir in dry ingredients. Stir in cooled oatmeal mixture and nuts. Pour in greased and floured 3 pound shortening can. Cover top of can with 8 paper towels, folded down over edge of can. Bake in covered slow cooker on high 3 to 4 hours or until done.

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