2 cups granulated sugar
2 tablespoons plus 2 1/4 teaspoons ground cinnamon
2 1/4 teaspoons salt
1 1/2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon cloves
2 1/2 cups water, divided
3/4 to 1 cup raisins
2 1/2 cups all-purpose flour
2 1/2 cups cake flour
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 2/3 cups vegetable oil
3 tablespoons honey

Mix together in a large saucepan, sugar, cinnamon, salt nutmeg, allspice and cloves. Add 2 cups of the water and raisins. Bring mixture to a slow boil over low heat. Remove from heat and let stand overnight. (In the morning, it will look like thick slime.)

The second day, mix together flours, baking soda and baking powder. Add oil, remaining 1/2 cup water and honey. Combine this mixture and mix well.

Grease muffin tins with shortening and dust with flour. Fill cups no more than 3/4 full with batter. Bake in 375 degree F oven until muffins test done, 20 to 25 minutes.

Remove from pans while still hot; place on cooling rack. Dip tops in powdered sugar and a thin glaze. Cool.

Makes 2 1/2 dozen muffins.

Notes: Don't be too concerned about over-mixing as with regular muffins. These are more like a cake. It takes time to stir the two mixtures together to get out the lumps.