This is a recipe my grandmother made all the time. Like many of her old recipes that I have found, she didn't have instructions, just ingredients. See NOTE for making this as a cupcakes. I was the first grandchild and freely admit to being spoiled rotten. I hated raisins (still do) so she always made some of the cupcakes, or a smaller cake for me without raisins. I do like dried cranberries, so add those now when I make this recipe.
1Pre-heat oven to 350°F. Coat a 13-x-9-inch oblong baking pan with nonstick cooking spray.
2With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
3Add remaining ingredients to flour mixture and stir until just mixed.
4Pour batter into prepared baking pan and top with reserved crumbs.
5Bake 20-25 minutes. Cool on wire rack.
6NOTE: To make cupcakes, line 15 muffin tins or cupcake tins with paper cupcake liners, or use nonstick cooking spray.
Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops.
Bake as above.