1 1/2 c. cold water
1 c. raisins
1 1/2 tsp. baking soda
2 c. sugar
3 eggs
1 c. Crisco oil
1 tsp. vanilla
3 c. all-purpose flour
1 1/2 tsp. salt
1 c. walnuts or pecans, chopped

Bring water, raisins and baking soda to a boil in saucepan and set aside. Cream the sugar with oil and beat in eggs and vanilla. Sift flour and salt. Add dry ingredients alternately with the water and raisin mixture to the creamed mixture and mix well. Add nuts. Bake in a greased and floured 10-inch tube pan or Bundt pan for 50 minutes to 1 hour in a 375°F oven. Glaze with a thin confectioners' sugar and milk glaze, flavored with a little vanilla or almond extract.