1/2 c. shortening
1 c. brown sugar
1 egg
1 c. buttermilk
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 c. raisins
2 c. sifted flour
1 tsp. baking soda
1/2 c. chopped walnuts

Blend shortening, sugar and egg together. Add buttermilk. Stir in sifted dry ingredients and add raisins and walnuts. Pour into greased cupcake tins or paper baking cups. Bake at 350 degrees for 15 to 20 minutes. Makes about 18 cupcakes. May be iced with caramel icing.