2 	cups Big Y all-purpose flour 

	1	teaspoon Big Y baking soda 

	1	teaspoon Big Y ground cinnamon  

	1/2	teaspoon ground nutmeg 

	1/2	teaspoon ground allspice 

	1/4	teaspoon Big Y salt 

	2/3	cup Big Y shortening 

	1	cup Big Y brown sugar, packed

	2	Big Y eggs 

	1	cup Big Y buttermilk, shaken 

	1	cup Big Y raisins

Preheat oven to 350°F.

In a small bowl, sift together flour, baking soda, cinnamon, nutmeg, allspice, and salt. In a large bowl using an electric mixer, cream together shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and buttermilk, alternating each ingredient and mixing well after each addition. Hand stir in raisins. Pour into a well-greased, 6-cup bundt pan. Bake on center rack of oven for 50 to 55 minutes or until toothpick inserted in center comes out clean. Turn out onto a cake rack and cool.