1 lb. seedless raisins
2 c. water
1 c. cold water
1/2 c. Crisco
2 c. sugar
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. salt
1 tbsp. baking soda, dissolved in hot water
4 1/2 c. sifted flour
1 c. chopped nuts (optional)

Boil raisins and 2 cups of water for 15 minutes. After raisins are boiled, add Crisco, then cold water. Then add sugar and spices mixed together with liquid from batter. Then add baking soda mixed with hot water. Lastly fold in flour and the chopped nuts, if desired. Bake in slow (325 degrees) oven for 55 minutes. Line pans with buttered brown paper for better results. Makes 3 small or 1 large and 1 small cakes.