Boil 1 cup raisins with 2 cups water for 10 minutes, add 1/2 cup butter, cool. Stir in 1 3/4 cup flour, 1 cup each sugar and chopped nuts, 1 teaspoon baking soda, 1/2 teaspoon each salt, cinnamon, nutmeg. Bake at 350 F in 10-inch baking pan for 35 minutes.
Make Martha Stewart's raisin cake by sifting together 4 cups flour, 2 tablespoons ground nutmeg and 1 teaspoon baking powder. In a large bowl, use a mixer to beat 2 cups softened butter with 2 1/4 cups brown sugar until light and fluffy. Add 6 eggs, beating after each addition and beat in 1/2 cup brandy until combined. On low setting, beat in flour mixture, and fold in 3 cups each chopped pecans and raisins. Spoon batter into buttered and floured Bundt pan and bake in a preheated 350 F oven for 1 1/2 hours. Cool inverted on a wire rack. Glaze with 1 cup confectioners' sugar mixed with a little orange juice.
For old-fashioned raisin cake, combine in a food processor one navel orange cut into 8 wedges, 1 cup raisins and 1/2 cup pecans. Cover and process until mixture is finely chopped. Using a mixer, cream together 1/2 cup softened butter with 1 cup sugar until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla extract until well mixed. Sift 2 cups flour with 1 teaspoon baking soda and 1/2 teaspoon salt, adding carefully to creamed mixture alternately with 2/3 cup buttermilk. Stir in orange mixture, turn into a greased and floured fluted tube pan and bake in a preheated 325 F oven for 45 to 55 minutes. Cool for 10 minutes and invert on a wire rack to cool completely. Drizzle over cake a glaze of 1/2 cup confectioners' sugar and 2 tablespoons orange juice.