Directions

1. Heat oven to 350 degrees F. Grease 10-inch round cake pan with CRISCO® Butter Flavor Shortening or CRISCO® Shortening. Flour lightly.
2. For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
3. Combine granulated sugar, melted CRISCO® Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.
4. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
5. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
6. For frosting, melt CRISCO® Butter Flavor All-Vegetable Shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.
7. Frost top and side of cake. Press nuts into side of cake and around outside top edge.