Ingredients

• 2 cups raisins
• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 2-1/4 cups flour
• 1/2 teaspoon cloves
• 1 teaspoon nutmeg
• 2 teaspoon cinnamon
• 2-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup chopped walnuts

Directions

1. Put raisins in saucepan; add 2 cups water.
2. Bring to a boil, cover and simmer for 15 min. Drain and cool, reserving juice.
3. Cream shortening, sugar, and eggs.
4. Sift dry ingredients together in a separate bowl. Sprinkle 2 T. over raisins; stir to coat.
5. Add water to raisin juice to make 1 cup. Alternate adding dry ingredients and raisin juice, beating after each addition. Stir in raisins and walnuts.
6. Fill paper muffin cups 2/3 – 3/4 full.
7. Bake at 360° for 25 – 30 min until a toothpick inserted in the center comes out dry.

Makes 28 – 30 cupcakes.

Icing Ingredients

• 1 tablespoon butter
• 3 tablespoons milk
• 1/2 teaspoon vanilla
• Dash of salt
• Confectioners sugar
• Finely chopped walnuts

Icing Directions

1. In a saucepan, melt together butter, milk, vanilla, and salt. Remove from heat.
2. Beat in powdered sugar until of desired consistency.
3. Spread on cooled cupcakes. Sprinkle with walnuts.