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| 2 Tasse | all-purpose flour unsifted |
| 3/4 Teelöffel | baking powder |
| 1/4 Teelöffel | Baking soda |
| 3/4 Teelöffel | salt |
| 3/4 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | nutmeg freshly grated |
| 1/2 Teelöffel | allspice gound |
| 1/2 Tasse | golden raisins |
| 12 Esslöffel | Unsalted butter; melted & cooled |
| 4 Esslöffel | Shortening; melted & cooled |
| 1 Tasse | Light brown sugar, packed |
| 1/4 Tasse | sugar |
| 3 | Eggs; extra large |
| 1/4 Tasse | Maple syrup; pure |
| 1 Teelöffel | vanilla extract |
| 1 1/4 Tasse | pecans chopped |
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Preheat oven to 350 degrees; butter and flour a 13 x 9 x 2-inch baking pan. Thoroughly mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a bowl. Toss the raisins with 2 tablespoons of the flour mixture. Whisk the butter, shortening, brown sugar, sugar and eggs in a bowl; beat in the maple syrup and vanilla extract. Pour over the dry ingredients, and stir to form a batter. Stir in the pecans and raisins. Pour and scrape the batter into the prepared pan; spread evenly. Bake for 27 to 30 minutes, or until just set and golden on top. Cool completely in the pan on a rack. Cut into bars.
Remove from pan with a metal spatula; store in an airtight tin
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