Yield: 18 Servings
|\N \N||-JUDI M. PHELPS (BNVX05A)|
|2 cups||Cooked raisins *|
|1 cup||Butter or margarine|
|4 cups||Sifted flour **|
|4 teaspoons||Baking soda|
|2 cups||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 3-¼ x 2 inches, plus 1 loaf pan 8-½ x 4-½ x 2-½ inches. Use a very big mixing bowl as this makes a large amount. Source: McCall's Holiday Baking Magazine, submitted by LaVerne P. Morris.