1 c. raisins
1 c. water
1/4 c. shortening
1 lg. egg
1/2 tsp. vanilla
1 c. flour
1 1/2 tsp. baking powder
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. cinnamon
Nuts (optional)

Wash raisins and cook in water for 15 minutes. Cool and pour off 1/2 cup liquid. Sift dry ingredients together. Cream shortening and sugar together; add egg and mix well. Add dry ingredients, alternating with juice from raisins. Dredge raisins with flour and add to mix. Mix well and add nuts (optional). Fill cupcakes 2/3 full. Bake 15 to 20 minutes at 375 degrees. Yields: 12 cupcakes.