SIFT INTO BOWL:

2 1/3 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. cloves

MIX:

1 c. brown sugar, packed
2/3 c. high grade shortening

Add 1 cup buttermilk. Beat vigorously with spoon for 2 minutes (150 strokes per minute) or with mixer for 2 minutes at medium speed. Add 1/2 to 2/3 cup unbeaten eggs (about 3). Continue beating 2 more minutes, scraping bowl constantly.

FOLD IN:

1/2 c. nuts, cut up
1/2 c. seeded raisins, cut up and sticky

Pour batter into prepared pan(s). Bake in 13 x 9 x 2 inch pan for 45 minutes in moderate oven (350 degrees) or until top springs back when lightly touched. For layers bake 30 to 35 minutes. When cake is cool, frost with Creamy Nut Icing.

CREAMY NUT ICING:

1/2 c. shortening, part butter for flavor
2 1/2 tbsp. flour
1/4 tsp. salt
1/2 c. milk
3 c. confectioners' sugar
1/2 tsp. vanilla
1/2 c. nuts, coarsely chopped

Melt shortening in saucepan; remove from heat. Blend in flour and salt. Stir milk in slowly and bring to a boil stirring constantly. Boil 1 minute (if mixture curdles, do not be alarmed); remove from heat. Stir in sugar. Set saucepan in cold water. Beat until consistency to spread. Stir in vanilla and nuts.