3-1/3 cups cake flour
1-1/2 teaspoon baking powder
½ teaspoon baking soda
1 cup sugar
½ cup packed light brown sugar
½ cup soft butter
½ cup shortening
2/3 to ¾ cup buttermilk
4 eggs, beaten
1 cup ground walnuts
1 cup raisins
1 cup mincemeat

Soak raisins in hot water until plump and soft. Grind nuts and put aside. Grind mincemeat and put aside. Grind raisins, then regrind raisins with mincemeat.

Grease and flour two 1-1/2 quart oblong baking dishes.

In a large mixing bowl cream the sugars, shortening and butter until fluffy. Add eggs and beat on high speed. Add buttermilk, beating on low speed. Gradually add dry ingredients while beating on low speed until mixed, then beat on high speed until batter is fluffy. Add ground nuts and mincemeat-raisin mixture, thoroughly mixing and beating on high speed. Pour batter evenly into baking dishes and bake at 350° for 30 - 40 minutes. Cakes will be done when toothpick inserted into centers comes out clean. Cool cakes in pans for 10 minutes, then turn out onto waxed paper to finish cooling while you make the frosting.

FROSTING:
Melt 1 cube butter on low heat. Remove from the heat and add 2-1/2 tablespoons flour, stirring to blend. Add ½ cup milk and stir in. Return to heat and increase heat to medium-high. Bring mixture to a boil and boil for 1 minute, stirring constantly. Remove from heat and stir in 3 cups powdered sugar and ¼ teaspoon vanilla. Beat on high speed. Let cool. Beat again on high speed and immediately spread on cakes. You can either keep the cakes separate, or layer them with frosting in between.

NOTES: This cake will keep for weeks in the refrigerator and also freezes well. As a time-saver, you can store the ground nuts and mincemeat-raisin mixture separately in tightly sealed jars in the refrigerator until ready to use.