1 cup seedless raisins
1-1/2 cup cold water
1/2 cup shortening
1/2 cup sugar
1 egg
1-1/2 cup flour
2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cloves
1 teaspoon ground nutmeg
dash of allspice
1/2 teaspoon salt
1 cup chopped walnuts
1/4 cup Irish whiskey
Icing:
1/4 cup softened butter
3-1/2 cup confectioners sugar
1 beaten egg
1/4 cup Irish whiskey
Preheat oven to 350 degrees. Grease two 8-inch round cake pans; line with waxed paper. Place raisins in small saucepan; cover with water and bring to boil. Simmer for 20 minutes. Drain thoroughly, reserve 3/4 cup of liquid; allow to cool. Beat shortening until soft; gradually beat in sugar, until light and fluffy. Add egg; beat until blended. Sift flour with baking powder, baking soda, spices and salt. Fold into shortening mixture alternately with reserved liquid. Stir in raisins, walnuts and Irish whiskey. Turn into pans; bake for 30 to 35 minutes. Beat icing ingredients until fluffy. Spread between layers and on top and side of cooled cake. Garnish with walnut halves, if desired.