2 c. raisins
1 1/2 c. water
1/2 c. shortening
2 c. packed brown sugar
3 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 c. buttermilk or sour milk
1 tsp. baking soda
3 eggs, beaten
Confectioners' sugar

In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid.

In a mixing bowl, cream shortening and sugar. Combine flour, cinnamon, cloves, nutmeg and salt; set aside.

Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins.

Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 35-40 minutes or until cake tests done. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar. 12-15 servings.