3/4 c. sugar
1/4 c. melted butter
1 egg, well beaten
1 3/4 c. flour
1 tsp. baking powder
3/4 c. juice
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cloves
1 tsp. baking soda

Boil 1 1/2 cups raisins in about 1 pint water until raisins are tender. Drain reserving 3/4 cup juice. Cream shortening and sugar. Add sifted ingredients, juice, and raisins last. 1 cup nuts may be added, if desired. Bake in well greased 9 x 13 inch pan or in loaf pans about 40 minutes. Frost with butter cream frosting.