Serves: 16
Total Calories: 259

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon ground
1/2 teaspoon allspice ground
1/2 teaspoon cloves ground
1 cup nuts chopped
1/2 cup raisins
1 1/2 cups sugar
1/2 cup vegetable shortening solid
1 teaspoon vanilla extract
3 eggs
1 cup buttermilk
Quick Caramel Frosting
* See note below.

* At high altitudes make the following changes: 3000 feet: scant teaspoon ( 7/8 ) baking powder, 1 cup + 6 1/2 tablespoons sugar, 1 cup + 1 tablespoon buttermilk 5000 feet: 3/4 teaspoon baking powder, 1 1/3 cups sugar, 1 cup + 3 tablespoons buttermilk 7000 feet: 3/4 teaspoon baking powder, 1 cup + 3 1/2 tablespoons sugar, 1 1/4 cups buttermilk Preheat oven to 350° F. Grease and flour a 13 x 9 x 2-inch baking pan. In a small bowl mix flour, baking powder, baking soda, cinnamon, allspice and cloves set aside.

In a small bowl mix nuts, raisins and 2 tablespoons of the flour mixture set aside.

In a large mixer bowl at high speed beat sugar, shortening and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.

At low speed beat in flour mixture in three additions alternately with buttermilk, starting and ending with flour mixture beat well after each addition. Stir in floured nuts and raisins. Pour into pan and bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.

Spread with frosting.

Nutritional Facts:

Serves: 16
Total Calories: 259
Calories from Fat: 101

More Recipes from the Recipe Treasury Cookbook:
Apple Pie Cake
Baking Cakes At High Altitudes
Chocolate Zucchini Cake
Coconut-Topped Oatmeal Cake
Delicate White Cake
Fruitcake
Grandma Lobeck's Spice Cake
Keeping Cakes Level
Testing Cakes And Cookies For Doneness
Toffee Tea Cake