Ingredients
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 cups buttermilk , or sour milk (2 cups milk + 2 tbsp white vinegar, let stand 5 minutes before using)
1 cup vegetable oil
1 tsp vanilla extract
1 tsp apricot brandy , optional
4 cups flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp cloves
1 cup raisins
1 cup walnuts, chopped
Preparation
Cream sugar, brown sugar and eggs together.
Add oil, vanilla, and brandy. Mix together.
In a separate bowl, sift flour, baking soda, baking powder, cinnamon, nutmeg, allspice and cloves.
Add the dry ingredients to the egg mixture alternately with buttermilk. Stir in raisins and walnuts.
Pour the batter into greased, 1-pint, wide-mouthed canning jars with perfectly straight sides, a little more than half-filled.
Place filled jars on a cookie sheet. Bake in a preheated oven, 350 degrees, for 40 to 45 minutes or until tested done like a cake.
Cool for 10 minutes in the jars. Remove from jars and cool for 15 minutes on racks.
Wrap each loaf in plastic wrap while still warm. Finish cooling on racks.
Serve once cooled or freeze if you are making them ahead of time.
