2 c. raisins, boil with 2 c. water
1 c. sugar
1/2 c. butter
2 eggs
2 c. sifted flour
1/4 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda

Bring to a boil: 2 cups raisins and 2 cups water. Let cool, then drain raisins, reserving 1 cup liquid. Cream remaining ingredients. Alternate with 1 cup raisin liquid. Bake 35 minutes at 350 degrees in cake pan (greased). Good with Caramel Frosting.

CARAMEL FROSTING:

1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. confectioners' sugar

Melt butter in saucepan; add brown sugar. Boil over low heat 2 minutes, stirring constantly. Add milk; continue stirring until mixture comes to boil. Remove from heat; cool. Add confectioners' sugar, beating well after each addition until ready to spread.