2 eggs
1 1/2 c. white sugar
1/2 c. shortening, melted
1 c. raisins, cooked
1 c. boiling hot raisin juice
2 tsp. baking soda, dissolved in hot juice
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 c. flour
1/2 c. nuts (optional)

The batter will be quite thin. Bake in 13 x 9 inch pan at 350 degrees.

This is the frosting I like for this cake and, like the cake recipe, is an old, old, recipe but one I still find ideal.

BUTTER CREAM FROSTING
1 c. white sugar
1/2 c. milk
4 tbsp. flour
4 tbsp. butter

Boil white sugar with milk until it spins a thread from spoon when lifted from the mixture. While still hot, stir this into flour and butter, which have been previously mixed together. Beat until mixture starts to thicken and loses its gloss. This frosting will keep soft and will not turn hard.