1 1/2 cubes butter
3 extra lg. eggs, beaten
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 c. cold coffee
1 c. raisins
Boiled icing
1 1/2 c. sugar
2 1/4 c. flour
1/4 tsp. salt
1 tsp. cloves or nutmeg
1 1/2 c. peeled, chopped apples
1 c. chopped nutmeats

Cream butter (oleo) and sugar together and add eggs. Mix until very smooth. Combine all dry ingredients and mix well. Add to creamed mixture alternately with the cold coffee. Thoroughly blend in apples, raisins, and nuts. Pour into well greased 9 inch square pan or 7 1/2 x 11 inch pan. Bake at 375 degrees for 1 hour or until toothpick comes out clean when inserted in center of cake. While still warm, frost with boiled icing.

BOILED ICING:

1 c. firmly packed brown sugar
2 tbsp. butter
1/2 c. chopped nutmeats (optional)
1/4 c. whipping cream, unwhipped
1 c. coconut

Combine sugar, whipping cream, and butter together in small pan. Bring to boil and stir constantly for 1 minute. Remove from heat and add coconut and nuts; mix well. Cool slightly, but while still quite warm, frost the cake which should also be still warm. (This will make it easier to frost the cake.)