3/4 c. shortening (like Crisco)
1 1/2 c. brown sugar
3 1/2 c. cake flour
1/2 tsp. salt
1/2 tsp. baking soda
3 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ginger
1 c. buttermilk
1 1/2 c. raisins
A rich, crumbly Pennsylvania Dutch tea bread. The brown sugar gives this bread a molasses note. A thick slice, toasted with a little butter is nice at breakfast time.
Note: To substitute all purpose flour for cake flour, measure out the flour and subtract 2 Tbsp. of all purpose flour for each cup.
To substitute sweet milk for buttermilk, add 2 Tbsp. of white vinegar to the bottom of a measuring cup, then fill up the rest of the cup with milk (the kind you'd use on your cereal). Let it stand 2-3 min.
Preheat oven to 325°F.
Cream shortening and add sugar gradually. Add eggs and beat until well blended.
In a medium bowl, sift together flour, salt, baking powder, baking soda, nutmeg, and ginger. Add raisins to flour and stir to coat raisins.
Add sifted flour-raisin mixture to butter mixture alternately with buttermilk. Blend well.
Prepare 2 loaf pans by spraying them with nonstick spray. Divide batter between the two pans.
Bake at 325°F for 1 hour.
Turn out from pans and cool completely on racks.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday March 4th, 2008