2 c. raisins
4 c. water
1 c. shortening
2 c. sugar
3 1/2 c. sifted flour
2 tsp. baking soda
2 tsp. cloves
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. allspice
1/2 tsp. salt
2 eggs, well-beaten
1 c. walnuts, chopped

ICING:

1 c. shortening
1 1/2 tsp. vanilla
4 1/2 c. powdered sugar
3 to 4 tbsp. milk

Add raisins to water and boil steadily for 10 minutes; remove from heat, add shortening and let cool. Sift together sugar, flour, baking soda, spices and salt; add to cooled raisin mixture and beat well. Add beaten eggs and beat again. Add chopped walnuts. Pour into greased and floured 13 x 9 1/2-inch cake pan. Bake at 375 degrees for 1 hour, or until toothpick comes out clean. (Should have a glazed crust on top.)

Icing: Beat vanilla and shortening (electric mixer on medium) for 30 seconds. Gradually add the powdered sugar, beating well. Add 2 teaspoons milk and continue beating while adding (gradually) remaining sugar and milk. Frost cake top.