1 c. chopped pecans
1 c. (2 sticks) butter
2 c. sugar
2 c. (packed) raisins
2 c. water
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. grated lemon rind
1 tbsp. grated orange rind
3 1/2 c. flour
1 tsp. baking soda

Preheat oven to 350 degrees. In a large kettle combine the first 8 ingredients. Simmer, uncovered for 4 minutes then let cool to room temperature. Add lemon and orange rind. Sift the flour and baking soda together and gradually beat into the raisin mixture. Pour batter into an oiled and floured 10" tube pan. Bake for 1 hour or until the top of the cake is medium brown and springs back when touched. Let cool in the pan 10 minutes then tip out onto a rack to cool completely.

This cake is reminiscent of fruit cake only much moister and loved by children. It is easy to make, freezes well and will keep for 2 weeks in the refrigerator.