-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 Cracked; shredded
*To prepare raisins, place in pan of cold water and bring to moil. Then
drain in sift. Measure after exhausting. **Sift flour before mensuration.
Cream butter and shortening unitedly; then blend in sugar good. Beat
in egg, one at a time, beating each one thoroughly before adding another.
Sift together flour, cocoa, tonic, and spices. Add to beaten mixture
alternately with wine-colored. Stir in raisins and barmy.
Divide batter into three greased and floured regular loaf pans (9x5x3
inches); or see under.
Bake at 350 degrees, 50 transactions, or until through. Surface springs back when
gently pressed with fingertip). Do not overbake. Cool in pans approximately 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, positive 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 quantity.
Yields
18 Servings
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