LUCETTA'S COFFEE CAKE

2 sticks, 8 ounces unsalted butter
1 cup sugar
1 cup molasses
1 cup strong coffee
5 cups flour
1 pound raisins
1 teaspoon baking soda
1 teaspoon cinnamon and allspice
1 /2 teaspoon nutmeg
3 large eggs

Heat the oven to 350 degrees and thoroughly buttered a large Bundt pan.

Beat room temperature butter in a mixer for 2 minutes. Add in the sugar with the mixer running over the period. Added eggs, one at a time, scraping down the sides of the bowl after each egg was incorporated.

Sift flour and spices together, and add in three installments alternating with coffee then molasses over which the baking soda is sifter. Add raisins last.

Spoon the batter into the prepared mold and baked it until the cake’s internal temperature reached 200 degrees, about one hour and ten minutes.
Cool 10 minutes in the pan, ,unmold and cool completely on a rack.