| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 3/4 |
ts |
Ground cloves |
| 1/8 |
ts |
Salt |
| 2/3 |
c |
Vegetable shortening |
| 1 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 |
c |
Buttermilk; well-shaken |
| 1 |
c |
Raisins |
INSTRUCTIONS
Preheat oven to 350° and butter and flour a loaf pan, 9 X 5 X 3, knocking
out excess flour.
Into a bowl sift together flour, baking soda, cinnamon, cloves, and salt.
In a large bowl with an electric mixer, cream shortening with sugar until
light and fluffy. Add eggs 1 at a time, beating well after each addition.
Add flour mixture alternately with buttermilk in batches, beginning and
ending with flour mixture and beating after each addition until just
combined. Stir in raisins.
Pour batter into pan and bake in middle of oven 50 to 60 minutes, or until
a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn
out onto rack to cool completely.
Makes 1 loaf.
Recipe by: Gourmet - January 1998
Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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