| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Soft margarine |
| 3/4 |
c |
White sugar |
| 2 |
ts |
Vanilla |
| 2 |
tb |
STRONG coffee |
| 2 1/2 |
c |
Sour cream |
| 4 |
|
Eggs |
| 4 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
White sugar |
| 1 |
c |
Raisins |
| 8 |
tb |
Cinnamon |
| 4 |
tb |
STRONG coffee |
| 1 |
c |
Chopped nuts |
| 14 |
tb |
STRONG coffee |
| 3/4 |
c |
Brown sugar |
| 2 |
tb |
Vanilla |
INSTRUCTIONS
BLENDER
BOWL
MIX SEPERATELY
GLAZE
Add ingredients from blender to ingredients in bowl. Put half of batter
into greased tube cake pan. Sprinkle raisin mixture all around middle of
batter, top with remaining batter, and then remaining raisin mixture. Bake
at 350 for 1 hour or until inserted knife comes out clean. Allow to cool
before removing from pan.
Glaze: Heat until dissolved and drizzle over cooled cake. Enjoy!! Posted to
TNT - Prodigy's Recipe Exchange Newsletter by Karolee Bruce
<kargorbr@citytel.net> on Aug 11, 1997
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”