3 c. seedless raisins (15 oz.)
3 c. water
2 1/2 - 2 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. cinnamon
1 tsp. nutmeg
1/2 c. butter, soft
2 eggs
1 1/2 c. white sugar

Cover raisins and cook 20 minutes. Simmer after they start to boil. Drain. Keep 1 cup liquid. Cool raisins and liquid well, add raisins to cream mixture after eggs. Add dry ingredients plus liquid. Bake in 9"x13" loaf pan at 350 degrees for 60 to 70 minutes.

NUTMEG ICING:

2 c. powdered sugar
2 tbsp. butter, melted
1 tsp. vanilla
Dash nutmeg
2 tbsp. light cream

Put on cooled cake.