PREPARATIONS: Have the shortening at room temperature. Grease the bottom of a 13 x 9 x 2 inch pan. Heat oven to 350 degrees. Sift flour once before measuring. Simmer raisins in small amount of water until plump and tender; drain and chop or grind with nuts (optional).

MEASURE INTO SIFTER:

2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice

MEASURE INTO MIXING BOWL:

3/4 c. butter

MEASURE INTO CUP:

3/4 c. sour or buttermilk

HAVE READY:

1 1/2 c. brown sugar, packed
3 eggs, unbeaten
1 c. raisins, cooked, drained and chopped
1 c. finely chopped nuts (optional)

Stir shortening just to soften. Sift in dry ingredients. Add brown sugar. Add milk and mix until all flour is dampened; beat 2 minutes. Add eggs and beat 1 minute longer. Add raisins and nuts; blend. Turn into prepared pan and bake at 350 degrees for 50 minutes. When cool, spread cake with favorite frosting.