2 c. raisins
2 c. water
2 c. sugar
1/2 c. shortening
1 c. cold water or coffee
4 1/2 to 5 c. sifted flour
1 level tbsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 c. chopped walnuts or pecans

Boil raisins in 2 c. water for 15 minutes. Remove from stove. Add next 3 ingredients to cooled raisins. Add sifted dry ingredients and nuts. Mix together well. Grease 3 loaf pans, then dust with flour.

Bake slowly at 325°F for about 50 to 60 minutes. Remove cakes from pan and cool right side up on rack. This cake will keep for several weeks and does not crumble when shipped.