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Polenta Cake (Migliaccio di Farina Gialla)

2 cups of coarse Indian meal 1/2 cup of raisins 1/2 teaspoon of salt 3 teaspoons of sugar (granulated) 3 tablespoons of lard Mix the salt, sugar, and raisins with the Indian meal in a bowl, then pour in boiling water, a little at a time, and stir well with a wooden spoon until you have a stiff paste and no dry meal remains sticking to the bottom of the bowl. Then take a cake-tin and grease it well with one-half of the lard. Then turn out the Indian meal into the pan, and even it out with the wooden spoon. Spread on the top of this the rest of the lard, softened slightly so as you can spread it easily. Cook in a slow oven until a golden brown. Serve hot.