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1
Heat oven to 350u00b0F.
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2
Line a 15 1/2 x 10 1/2 inch jelly-roll pan with foil, letting it extend above pan at the ends.
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3
Grease foil in the pan with oil or margarine.
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4
In a large mixing bowl, add all ingredients except the flour, walnuts and raisins. With mixer on medium speed, blend ingredients.
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5
Switch mixer to low speed and beat in the flour - just until blended.
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6
Fold walnuts and raisins (optional) into the batter. Turn into the prepared pan. Set aside.
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7
Make the streusel topping: Put brown sugar, flour, butter (cut into small pieces), cinnamon and nutmeg into a large mixing bowl. Stir with a fork until crumbly; add walnuts.
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8
Sprinkle the streusel topping over the batter. Bake 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. Remove pan to a wire rack and let cool for 10 minutes. Refrigerate for about 2 hours for easy cutting.
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9
Lift foil by ends onto a cutting board. Cut into squares; discard foil.
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10
Serve with coffee, tea, milk or mulled cider. These are also awfully good with a little scoop of ice cream and a glass of warmed brandy.
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11
Cook's Tip: If desired, sprinkle with confectioners sugar instead of streusel.
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12
Storing Tip: Refrigerate in an airtight container for up to 1 week.
