Raisin Spice Loaf
|Graham cracker crumbs||2 Tablespoon|
|Raisins||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Hot strong coffee||1 Cup (16 tbs)|
|Vegetable shortening||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
Grease 9 x 5-inch loaf dish.
Sprinkle with graham cracker crumbs.
Tilt dish to coat.
Grind raisins in meat grinder or place in food processor bowl.
Process until raisins form a ball and clean sides of bowl.
In 4-cup measure, combine raisins, brown sugar, coffee, shortening, cinnamon, cloves, nutmeg and vanilla.
Microwave at High for 3 to 4 minutes, or until shortening melts, stirring after every minute.
In medium mixing bowl, combine flour, baking soda, baking powder and salt.
Add raisin mixture.
Beat at medium speed of electric mixer for 1 minute, scraping bowl occasionally.
Spread batter evenly into prepared dish.
Shield ends with 2-inch strips of foil, covering 1 inch of batter and molding remainder around handles of dish.
Place dish on saucer in microwave oven.
Microwave at 70% (Medium High) for 8 minutes, rotating dish after half the time.
Microwave at 70% (Medium High) for 4 to 7 minutes, or until top appears dry and no uncooked batter remains on the bottom, rotating dish once.
Let stand on counter for 5 to 10 minutes.
Invert onto wire rack.