Norwegian Mocha Cake
(8 to 10 servings)
2 cups strong hot coffee
2 cups granulated sugar
2 tbsp cocoa
1 cup seedless raisins, cut up
1/2 cup vegetable shortening
1/2 tsp vanilla extract
2 eggs
2 cups flour
pinch of salt
2 tsp baking powder
1 tsp cinnamon
1 tsp grated nutmeg
1/2 tsp ground cloves
1/2 tsp baking soda
Confectioners' sugar
Preheat oven to 350 F.
Combine coffee, 1 cup of granulated sugar, cocoa and raisins in saucepan. Bring to a boil and simmer for 10 to 15 minutes. Cool.
Cream shortening and add remaining granulated sugar gradually, creaming until light and fluffy. Add vanilla. Add eggs separately, beating well after each addition.
Mix and sift remaining ingredients, except confectioners' sugar, and stir in. Spoon into a greased and floured pan (10x10x2 inches) or 10-inch tube pan. Bake for about 1 hour.
When cool, place paper lace doily on top. Sift confectioners' sugar onto doily; lift off carefully. Cut into squares to serve.
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