2 1/2 c. Gold Medal flour
1 c. sugar
1/4 c. brown sugar, packed
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg
1 1/3 c. buttermilk
1/2 c. shortening
3 eggs
1 c. California raisins

Heat oven to 350 degrees. Grease and flour oblong pan, 13 x 9 x 2-inches or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally.

Pour into pans. Bake oblong 45 minutes, 9-inch layers 40 to 45 minutes with Raisiny Top-'N-Fill (below). Frost cake with Caramel Fluff (below). Refrigerate leftover cake.

RAISINY TOP-'N-FILL:

1/2 c.sugar
1 tbsp. flour
Dash of salt
2 tsp. grated orange peel
1/4 c. orange juice
1 tbsp. butter
1 egg, slightly beaten
1 c. California raisins
1/2 c. finely chopped nuts

Mix sugar, flour, salt, orange peel, juice, butter, egg and raisins in saucepan. Cook over low heat, stirring constantly, until mixture thickens and boil. Boil and stir 1 minute. Remove from heat. Stir in nuts. Cool.

CARAMEL FLUFF:

In chilled bowl, beat 1 1/2 cups chilled whipping cream, 1/2 cup brown sugar (packed) and 3/4 teaspoon vanilla until stiff.