1Sift flour once, measure, add baking powder and salt and sift together three times.
2Add sugar gradually, and cream together until light and fluffy; add eggs, one at a time, beating thoroughly after each.
3Add nuts and raisins and beat well.
4Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth; add vanilla.
5Bake in two greased 9-inch layer pans in 375 degree oven for 25 minutes, or until done.
6Spread Boiled Frosting (see recipe) between layers and on top and sides of cake.
7Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems; or decorate with poinsettias made of candied cherries.
8Slice cherries in rings, cut rings in half and arrange to form petals of poinsettias.
9If desired, Lemon butter Frosting (see recipe) may be used.
10--- Boiled Frosting ---
1/2 cup water
1/3 cup light corn syrup
2 1/2 cup sugar
2 egg whites
1 1/2 teaspoons vanilla
11Combine water, corn syrup and sugar in a medium saucepan.
12Heat to boiling; boil until the mixture thickens and forms a ball when a small spoonful is dropped into cold water (about 240 on a candy thermometer).
13Beat the egg whites in a large bowl of the electric mixer until stiff; slowly beat in the hot syrup.
14Combine to beat until spreading consistency. Beat in vanilla.
15--- Lemon butter Frosting ---
4 tablespoons butter
3 cup confectioner\'s sugar
2 tablespoons lemon juice
2 tablespoons water
16In bowl combine butter, sugar, lemon juice and enough water for spreading consistency; beat well.