Thursday, December 4, 2014


After spending a fall-like weekend in southeast Arkansas and northeast Louisiana, I find myself having difficulty getting excited about the cooler temps now that we are back home in Kansas City. It was a pleasant distraction from the fact that it felt cold outside to be inside playing cards with friends yesterday afternoon.

I wasn't on the winning team but it was okay. Just being together and getting caught up with everyone's news made up for it. Kay had a copy of the recipe for her dessert ready for me (since she knew I would be asking for it). The cake was perfect for the afternoon. Just the right amount of cake and just the right amount of frosting. Ellen even commented how she much she liked that the cake didn't have 2 inches of frosting on it. You know what she meant, don't you? We all did.

The recipe was one of her mother's.  Kay doesn't know how old it is. The raisins were Kay's addition.


1/2      cup shortening
1          cup sugar
2         eggs
1/2      cup strong coffee
1-1/2   cups flour
2         teaspoons baking powder
1/3      teaspoon salt
1          teaspoon cinnamon
1/4      teaspoon nutmeg
1/8      teaspoon cloves
1/2      cup raisins (optional)

Preheat oven to 350 degrees F. Grease a 9 x 11 - inch baking dish.

Cream shortening and sugar til light.

Separate eggs.

Beat the yolks and add them to the creamed mixture.

In a separate bowl, sift together the flour, baking powder, salt, and spices.

To the creamed mixture add the coffee alternately with the flour mixture.

Add the raisins.

Beat the egg whites until stiff and then fold them into mixture.

Spread evenly in baking dish and bake for 30 - 40 minutes.

Frost when cooled with your favorite frosting.  Kay makes a simple butter cream frosting....butter, milk, vanilla, and powdered amounts she said she just plays it by ear.

Serve when cooled.

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