Bring the h2o, raisins, shortening and sugar to a moil, then set
aside and let poise. Sift together the flour, saltiness, baking soda and
spices and add to the raisin assortment. Dust the walnuts with flour to
prevent them sinking, then fold them in.

Line a ten-inch angel food cake pan with sheepskin, and grease and
butter the pan. Pour in the batter and bake at 325 F. for one hr.
It is suggested that you can add half a pound pound of candied fruit
to this for Christmas; as usual I would just add pineapple and
cherries.

My special notes say not to turn pan over but to lift it out of the
angel food cake pan and keep the cake good.