Auntie's Tea Cake

1/2 cup soft shortening
1/2 teaspoon salt
1 teaspoon vanilla
3/4 teaspoon nutmeg
1 cup sifted brown sugar, firmly packed
2 eggs
2 cups sifted all-purpose flour
2-1/2 teaspoons baking powder
1/2 cup finely-slivered citron
1/2 cup finely-chopped walnuts
3/4 cup water
Confectioners sugar

Oven: 350 degrees

In a bowl, combine shortening, salt, vanilla and nutmeg. Gradually beat in brown sugar until smooth. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder and sift three times.

Add one tablespoon of sifted flour mix to citron and nuts and mix well. Add a small amount of flour at a time to sugar mixture alternately with the water, beating thoroughly after each addition. Blend in the citron and nuts, mixing well.

Pour into a well-greased and floured 9x9x2-inch baking pan. Bake until the cake begins to leave the sides of the pan, or a cask tester inserted in the center comes out clean, about 50-55 minutes. Turn out onto a wire rack and let cool thoroughly before cutting into bars or squares. Sprinkle with a little confectioners sugar. Serves eight or more.

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