2 c. water
1 c. raisins
1/2 c. shortening
1 c. sugar
1 egg
1-3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. EACH allspice, cloves, cinnamon & nutmeg
1/4 c. chopped walnuts
1 c. packed brown sugar
1/3 c. half-and-half
1/4 tsp. salt
3 tbsp. butter
1 tsp. vanilla
1-1/4 c. powdered sugar
Coarsely chopped walnuts, optional

In a saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and set aside (DO NOT DRAIN). In a mixing bowl, cream shortening and sugar. Add egg and raisins. Combine dry ingredients; add to creamed mixture and mix well. Stir in walnuts. Fill greased or paper-lined muffin cups with 1/3 c. batter each.

Bake at 350°F for 20-25 minutes or until cupcakes test done. Cool for 10 minutes; remove from pan to a wire rack. For frosting, combine brown sugar, half-and-half and salt in a saucepan. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from heat; cool slightly. Stir in powdered sugar until smooth. Frost cupcakes; top with coarsely chopped walnuts, if desired.

Makes 14 cupcakes.