Sally Parker's Boiled Spice Cake

Combine sugar, cold water, lard, raisins, ground cloves, cinnamon, and salt in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves and the raisins plump slightly.

Remove the saucepan from heat and allow the mixture to cool to room temperature, approximately 15-20 minutes. This cooling step is essential for proper cake structure.

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or round cake pan.

Stir the baking soda into the cooled mixture until fully incorporated and the batter becomes light and aerated.

Sift the flour into a separate bowl, then gradually fold it into the boiled mixture using a spatula or wooden spoon until just combined. Do not overmix.

Fold the chopped nuts and chopped mixed candied fruit into the batter until evenly distributed throughout.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.