-JUDI M. PHELPS (BNVX05A)
2 c Cooked raisins *
1 c Butter or margarine
1 c Shortening
2 c Sugar
3 Eggs
4 c Sifted flour **
4 ts Cocoa
4 ts Baking soda
2 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
2 1/2 c Burgundy
2 c Nuts; chopped
*To prepare raisins, place in pan of cold water and bring to boil.
Then drain in sieve. Measure after draining. **Sift flour before
measuring. Cream butter and shortening together; then blend in sugar
thoroughly. Beat in eggs, one at a time, beating each one thoroughly
before adding another. Sift together flour, cocoa, soda, and spices.
Add to beaten mixture alternately with wine. Stir in raisins and
nuts.
Divide batter into three greased and floured regular loaf pans (9x5x3
inches); or see below.
Bake at 350 degrees, 50 minutes, or until done. Surface springs back
when gently pressed with fingertip). Do not overbake. Cool in pans
about 10 minutes before turning out (right side up) on wire racks.
Recipe fills 8 small loaf pans 6 x 3-1/4 x 2 inches, plus 1 loaf pan
8-1/2 x 4-1/2 x 2-1/2 inches. Use a very big mixing bowl as this
makes a large amount.
Yields
18 Servings