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Yield 2 9 x 4 ½ loaves


4 ½ c                       FLOUR, WHEAT, GENERAL PURPOSE
2 c                           SUGAR, GRANULATED
1 ½ tsp                   SALT
2 ½ tbsp                 BAKING POWDER
1 tsp                       BAKING SODA
2 tsp                       CINNAMON, GROUND
1 tsp                       CLOVES, GROUND
Pinch                      ALLSPICE, GROUND
¼ c                          MILK, NONFAT, DRY
1 c                           SHORTENING
1 ¼ c                       WATER
4                              EGGS, WHOLE, LARGE
¼ c                          MOLASSES
¼ c                          WATER
1 c                           RAISINS LOOSE, PACK
¼ c                          COCOA POWDER, UNSWEETENED
 1 tbsp                    EXTRACT, VANILLA


  1. Sift together flour, sugar, salt, baking powder, baking soda, cinnamon, cloves, allspice, cocoa powder, and milk into mixer bowl.     
  2. Add shortening and water to dry ingredients.  Beat at low speed 1 minute until blended.  Scrape down bowl.  Continue beating at medium speed 2 minutes.             
  3. Combine eggs, molasses, water, and vanilla.  Add slowly to mixture while beating at low speed.  Scrape down bowl.  Beat at medium speed for 3 minutes.
  4. Dust raisins with 1 Tbsp flour add to batter. Mix to distribute 1 minute.
  5. Lightly spray each pan with non-stick cooking spray.  Pour batter into each greased and floured pan.  Line bottom of pans with parchment paper to prevent cakes from sticking.
  6. Using a convection oven, bake at 325 F. for 55 to 65 minutes or until done.  Allow cakes to cool 10 minutes before removing from pans. Loosen sides of cakes with knife to facilitate easy removal.              
  7. Cool; frost with cream cheese frosting.