Add the shortening to the boiled mixture. Allow the mixture to cool to room temperature.
Sift together the sugar, soda, flour, cloves, cinnamon, nutmeg, allspice and salt.
Add the sifted ingredients to the cooled raisin mixture, along with the beaten egg and the nuts, if you are adding them.
Fold gently until the flour is just incorporated into the batter. Do not over mix.
Pour the batter evenly into the prepared pan and Bake for 30-35 minutes or until a wooden toothpick inserted into the centre comes out clean.
Cool completely and ice with frosting if you like
To prepare the frosting
Beat together the icing sugar, butter, vanilla and a tablespoon of milk until smooth.
If necessary, add more milk until the frosting is a good spreadable consistency.
Cut the cake in half, frost the first layer then top with the second layer and frost again. To get the characteristic lines on top, run the back of a fork over the top frosting in straight lines.
This recipe also makes about a dozen cupcakes if you prefer.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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