1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder, or to taste
1 teaspoon ground cinnamon
1/4 cup boiling water
1 teaspoon instant coffee
1 cup white sugar
1 egg
1 cup butter, melted and cooled slightly
1 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup boiling water
1 teaspoon instant coffee
1 cup milk
1/3 cup instant sugar
2 teaspoons vanilla extract
2 cups raisins
In a mixing bowl, stir together flour, salt, 1 teaspoon baking powder, 1 tablespoon cinnamon, 1/4 cup boiling water, instant coffee and 1 cup sugar. Beat in egg and margarine. Stir milk and 1/3 cup sugar into butter or margarine mixture. Slowly stir in egg mixture and vanilla and wine while continuing to mix.
Divide batter evenly into 8 cup baking cups or tupperware bowls; filling each one 3/4 full. Bake in preheated oven for 40 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 40 more minutes, until a toothpick inserted comes out clean.
Serve with raisins and fill with vanilla mixture, if desired.