 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
Cora was my Mother's aunt, and my Grandmother baked it for us. Supposedly Aunt Cora came up with this to deal with rationing and shortages and it was so good, they kept making it. Happily, this is one of the few of that generation's recipes that was written down. It's wonderful sliced very thin and spread with sweet butter or cream cheese. Cooking time includes 20 minutes for the dough to sit, one hour baking and ten minutes cooling. Ingredients:
1 egg |
1 cup sugar |
1 cup nuts, chopped |
1/2 cup raisins |
4 cups unbleached flour |
3 teaspoons baking powder |
1 teaspoon salt |
1 1/2 cups whole milk |
Directions:
1. Cream together the egg and sugar.
2. Sift together the flour, salt and baking powder, and add alternately to the egg/butter mixture with the milk.
3. The batter will be very stiff.
4. Lastly, mix in the nuts and raisins.
5. Preheat oven to 375°F.
6. Place batter in two buttered loaf pans.
7. Give pans a good thump to make sure batter has settled.
8. Let stand twenty minutes before putting in the oven.
9. Bake for about one hour, or until tester comes out clean and top is lightly browned.
10. Cool on rack.
11. Note: I generally use walnuts, but pecans would work also. My grandmother chopped her walnuts in a little metal hand - cranked chopper that fed the nuts into a glass jar. The nuts were relatively finely chopped, but still a textural presence in the bread.
|
|