Pat's Boiled Raisin Cake

This is my Mom's famous cake, which she has made for many, many occasions. And we also used to have it at home for no occasion at all!

Cake:
2 cups raisins
3 cups water
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla

Caramel Icing:
1/4 cup butter
1/2 cup brown sugar
2 tablespoons whole milk or cream
1 cup icing (confectioners') sugar
1 teaspoon vanilla

Cake:
Boil raisins and water until there is one cup of juice remaining. Remove from heat and cool.

Preheat oven to 350 degrees F. In a small bowl, combine flour, baking soda, and spices. In mixer bowl, cream together butter and sugar. Beat in eggs. Stir in vanilla.

Drain raisins and reserve juice. Add raisins to the creamed mixture. Add flour mixture and stir to combine. Add reserved raisin juice (1 cup) last.

Spread batter in a greased 11 by 7 inch oblong or 9 inch square pan. Bake for 35 to 40 minutes, until top of cake springs back when touched lightly. Cool.

Caramel Icing:
Melt butter. Add brown sugar. Stir over low heat for 2 minutes. Add milk and stir until it comes to a boil.

Remove from heat and add icing sugar. Beat until creamy. Stir in vanilla. Spread over top of cooled cake.