2/3 c Raisins
7 tb Unsalted butter; room temp.
3/4 c Granulated sugar
1 lg Egg
1 3/4 c Plus 1 tb flour
1/2 c Plus 1tb dutch-process cocoa
2 ts Baking powder
1 ts (heaping) ground cinnamon
1 ts Ground nutmeg
1/4 ts Ground cloves
3/4 ts Salt
3/4 c Plus 1 ts warm espresso or
3/4 tb Instant espresso powder
Dissolved in 3/4 c Plus 1 scant tb hot water
Powdered sugar In bowl soak raisins in warm water to cover 15 to 20 minutes. Drain. In bowl cream butter and granulated sugar until light and fluffy. Add egg and beat thoroughly. Sift 1 3/4 cups flour, cocoa, baking powder, cinnamon, nutmeg,
cloves and salt together. Beat in flour mixture, alternately with espresso in 3 additions, beginning and ending with flour. Toss raisins with 1 tablespoon flour. Fold in batter. Butter and flour 8-inch cake pan. Pour batter into pan and smooth top. Bake at 350 degrees until cake shrinks slightly away from side of pan. Cake should still be slightly moist inside, about 40 minutes. Cool on rack. Invert cake onto serving plate. Sprinkle with powdered sugar. Serve with whipped cream. —–