2/3 c. soft shortening
1 c. each brown sugar and white granulated sugar
3 eggs
2 1/3 c. sifted flour
1 tsp. each soda and salt
1 1/2 tsp. cinnamon
3/4 tsp. each nutmeg and cloves
1 c. buttermilk
1/2 c. each nuts and raisins

Cream shortening, sugars and eggs. Sift dry ingredients, then add alternately the buttermilk and dry ingredients to the shortening mixture. Beat about 2 minutes. Fold in nuts and raisins. Pour into prepared 9-inch cake pans (greased and floured).

Bake 30 to 35 minutes in a 350°F oven. Cool and frost with White Butter Icing.

White Butter Icing:

1/2 c. shortening (part butter)
2 1/2 tbsp. flour
1/4 tsp. salt
1/2 c. milk
1 box confectioners sugar
1/2 tsp. vanilla

Melt shortening in saucepan. Remove from heat; add flour and salt. Stir in slowly the milk. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in confectioners sugar and vanilla. Beat until right consistency to spread.