Recipe
Ingredients
- 2 cups raisins
- 2 ½ cups red wine (divided use)
- 1 cup butter
- 1 cup shortening
- 2 cups sugar
- 3 large eggs
- 4 cups sifted all purpose flour
- 2 tablespoons cocoa powder
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 2 cups pecans (chopped)
Instructions
- Preheat oven to 350°F. Grease 3 loaf pans (8 ½ inch x 4 ½ inch x 2 ½ inch size).
- Put raisins in a small sauce pan and add ½ cup red wine. Bring to a boil and stir to coat raisins. Set aside to cool.
- In a large mixing bowl, cream butter and shortening together. Add sugar and beat until blended. Add eggs one at a time, beating in thoroughly before adding the next.
- Sift flour before measuring. In a medium bowl whisk together flour, cocoa powder, baking soda and spices.
- Add flour mixture to butter mixture alternating with the remaining wine, about half at a time. Mix in raisins and chopped nuts.
- Divide batter equally between the loaf pans. Bake until a toothpick inserted in the middle of cake comes out clean, about 50 minutes.
- Optional gift giving: Let cool completely, wrap in plastic wrap and again in heavy duty aluminum foil. Freeze until ready to gift.
Notes
Use your favorite red wine. A sweeter dessert wine will result in a slightly sweeter cake. I used a Cabernet Sauvignon.