1/2 c Butter
1/2 c Brown sugar
1 c Molasses
1/2 c Warm milk
2 tb Ground ginger
1 ts Cinnamon
1 ts Mace
1 ts Nutmeg
2 oz Brandy — (2 to 3)
3 Eggs
3 c Flour
1 ts Cream of tartar
1 lg Orange — juice and rind
Grated
1 ts Baking soda
1/4 c Warm water
1 c Raisins
Preheat oven to 350. Cream butter and brown sugar. Add molasses, warm
milk, ginger, cinnamon, mace and nutmeg. Stir in brandy. Beat eggs
until very light and thick. Sift flour and cream of tartar. Add flour
mixture and eggs alternately to sugar mixture. Mix in orange juice
and rind. Dissolve baking soda in 1/4 cup warm water. Add soda to
bread mixture and beat until very light. Add raisins. Bake in loaf
pan or muffin tins for about 30 minutes. Muffins may take less time.
If you don’t want to use brandy in this recipe, use brandy flavoring
or substitute with grape juice concentrate. To prevent the raisins
from sinking to the bottom while the bread is cooking, dredge them in
flour before putting in the batter.
Yields
4 Servings