Spanish Bar Cake

Combine water and raisins in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes until raisins are plump and softened.

Remove the raisin mixture from heat and stir in the shortening until fully melted and combined. Allow the mixture to cool to room temperature, approximately 10 minutes.

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a separate bowl, beat the eggs with white sugar until the mixture is light and fluffy, approximately 2-3 minutes.

Pour the cooled raisin and shortening mixture into the egg and sugar mixture, stirring until well combined.

Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Fold in the chopped nuts.

Pour the batter into the prepared baking pan, spreading evenly with a spatula.

Bake in the preheated oven for 40-45 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.