1 c. (1/2 lb.) butter, room temperature
2 1/4 c. sugar
5 lg. eggs
3 c. flour
1 tbsp. each ground cloves & ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1 c. sour cream
1 c. raisins
Caramel icing (recipe follows)
Blanched almonds

In large bowl beat butter and sugar until fluffy; add eggs, one at a time, beating well after each addition. Sift together flour, cloves, cinnamon, baking powder and baking soda. Add flour mixture to butter mixture alternately with sour cream, blending in 2 or 3 additions. Stir in raisins. Pour batter into a greased and flour dusted 10" tube pan. Bake in a 350 degree oven just until cake begins to pull from pan sides and a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan for 10 minutes, then turn out of pan onto a rack to cool completely. If made ahead, wrap air tight and freeze. Let thaw unwrapped. Up to a day before serving, spread all icing over top of cake. Decorate with almonds.

CARAMEL ICING: Melt 1/2 cup butter in a 2 to 3 quart pan. Add 1 cup firmly packed brown sugar and 1/3 cup half and half or whipping cream. Quickly bring to full boil; boil, stirring for 1 minute. Remove from heat and let cool until lukewarm. Add 2 cups powdered sugar and beat until smooth.