3 cups Gold Medal flour
2 cups water
⅓ cup Crisco shortening
½ lb. raisins (I estimate this to be about 2 cups)
1 cup Domino brown sugar
1 t. McCormick cinnamon
1 t. ground cloves
1 t. baking soda
½ t. baking powder
1 cup walnuts
Grease and flour bundt or ring pan.
Heat oven to 325 degrees F.
Place water, shortening, raisins, sugar, cinnamon and cloves in saucepan over medium heat. Cook to boiling and boil for 5 minutes.
Mix flour and baking powder in a large bowl.
Dissolve baking soda in 1 t. water.
Add raisin mixture and baking soda mixture to flour mixture. Add nuts.
Spoon into prepared pan. Bake for 50 minutes to 1 hour, until toothpick comes out clean (my ring pan requires less baking time than my bundt).
Cool 15 minutes.
Turn out of pan and cool completely on a baking rack.
Frost with butter or cream cheese frosting of your choice, or top with the thick butter glaze below.
2 T. Kerrygold butter, melted
2 c. Domino powdered sugar
2-4 T. milk
1 t. vanilla extract
In a bowl, mix melted butter with powdered sugar, 2 T. milk, and vanilla until blended (no lumps) and a thick drizzling consistency, adding a little more milk if necessary.
Spoon over the crown of the cake, allowing it to drip down the sides.
From: recipe roost