1 cup vegetable shortening
2 cups granulated sugar
6 eggs
1/2 cup milk
1 1/2 cups very finely crushed pretzels (blenderize)
1 1/2 cups sifted all-purpose flour
3 tablespoons baking powder
2 teaspoons cinnamon
1 cup raisins
1 cup chopped nuts

Preheat oven to 350 degrees F. Oil well and lightly flour a Bundt pan.

Cream shortening and sugar in large bowl. Beat with electric mixer until fluffy. Add eggs, one at a time, beating until smooth after each addition. Beat in milk. Fold in pretzels, along with flour, baking powder and cinnamon. Blend thoroughly. Add raisins and chopped nuts gradually, mixing well after each addition.

Pour batter into prepared pan. Bake for 45 to 50 minutes or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn out and complete cooling.

Glaze
1 1/2 cups confectioners' sugar
2 to 3 tablespoons fresh lemon juice

Combine confectioners' sugar with lemon juice until well blended. Drizzle over cooled cake.