2 c. Thompson seedless grapes
2 c. granulated sugar
3/4 c. shortening
2 tsp. grated orange rind
4 eggs, separated
3 1/2 c. sifted all-purpose flour
2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. each nutmeg & allspice
1/4 tsp. cloves
1 c. seedless raisins
1 c. chopped walnuts

Preheat oven to 325 degrees. Turn grapes into blender jar and blend at high speed about 2 minutes to make 1 1/4 cups puree. Set aside. Cream 1 2/3 cups sugar with shortening and orange rind in large bowl.

Beat egg yolks into mixture, one at a time. Sift together flour, salt, baking powder, soda and spices. Add parts of flour mixture and grape puree alternately to creamed mixture. Add raisins and nuts. Place egg whites in large bowl; beat at highest speed until stiff. Gradually beat in remaining 1/3 cup sugar to make a butter. Fold lightly into batter.

Turn into greased and floured 10 inch bundt or tube pan. Bake in preheated oven until cake tester comes out clean, about 1 hour and 15 minutes. Allow cake to stand 10 minutes on cooling rack; turn cake out on rack, dust with powdered sugar, if desired.