2 c. raisins
2 c. water
1 1/2 c. sugar
1/2 c. butter
1/2 c. cold Crisco
2 eggs, well beaten
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon

Boil raisins with the water a few minutes. Let cool. Mix the sugar, butter and cold Crisco; add beaten eggs and then the dry ingredients. Mix raisins in last.

Bake in 9x13 pan at 350 degrees for 30-35 minutes. Frost with caramel frosting.

CARAMEL FROSTING:

1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. sifted powdered sugar
1 tsp. vanilla

Bring butter, brown sugar, and milk to a boil. Boil 3 minutes. Remove from heat. Add powdered sugar and vanilla and beat until smooth. Spread on cake and sprinkle with nuts.