SPANISH BAR CAKE WITH NUTMEG ICING

3 cups seedless raisins (15 oz.)
3 cups water
1 1/2 cups white granulated sugar
1/2 cup butter or margarine, softened
2 eggs
2 1/2 to 2 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. ground cinnamon
1 tsp. ground nutmeg
Nutmeg Icing (recipe follows)

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Cover raisins and cook 20 minutes. Simmer after they start to boil. Drain. Keep 1 cup liquid. Cool raisins and liquid well.

Cream sugar and butter together, beat in eggs. Add raisins to cream mixture after eggs. Add dry ingredients plus the reserved 1 cup liquid.

Bake at 350 degrees F for 60 to 70 minutes.

NUTMEG ICING

2 cups powdered sugar
2 tbsp. margarine, melted
2 tbsp. light cream
1 tsp. vanilla
Dash nutmeg

Combine icing ingredients and spread on cooled cake.