| COFFEE-RAISIN-FROSTED SPICE CAKE |
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12 to 16 servings2/3 cup CRISCO shortening 1 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 eggs 2 cups sifted all-purpose flour 1-1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3/4 cup buttermilk Coffee Raisin Frosting: 2 tablespoons CRISCO shortening 1 tablespoon butter or margarine 3 cups sifted confectioners' sugar 1/4 teaspoon salt 3 tablespoons hot strong coffee 1 tablespoon hot half-and-half 1/3 cup chopped (or whole) raisins Preheat oven to 350ºF. Cream Crisco, brown sugar, and spices. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and baking soda; add to creamed mixture alternately with buttermilk, mixing until blended after each addition. Pour, into a greased 13 x 9 x 2-inch pan. Bake at 350ºF for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a rack. For Coffee Raisin Frosting, cream Crisco, butter, 1 cup confectioners' sugar, and salt in a bowl. Blend hot coffee and half-and-half; add to creamed mixture alternately with remaining confectioners' sugar, beating well after each addition. Add additional liquid if needed for desired spreading consistency. Stir in raisins. Spread on cooled cake. |
