Sold by the slice at Dorothy’s beach club snack bar on Sundays, this cake is so popular that fans have been known to walk for miles along the beach to buy a piece or two. One summer Dorothy sold 480 pounds of it!
In a saucepan, mix together first 6 ingredients. Add raisins, water, and butter, and cook until bubbles appear on top. Remove from heat and cool to room temperature. Add flour and nuts all at once, mix well, and pour into an ungreased 13x9-inch pan. Bake at 350 degrees F for 40 to 50 minutes. Serve plain or with a vanilla cream icing. The cake freezes well and keeps well in the refrigerator; it also makes a good bar when baked in a jelly-roll pan.