Prairie Kitchen Sampler/E. Mae Fritz 1988

Goldne Raisin Tea Bread
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 loaf N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup golden seedless raisins boiling water to cover juice of one medium orange plus enough boiling water to make 1 cup
2 cups flour 1/4 teaspoon salt 1 teaspoon baking powder
1/2 teaspoon baking soda 1 cup sugar 2 tablespoons melted margarine
1 teaspoon vanilla 1 egg, well beaten 1/2 cup finely chopped pecans



1 Preheat oven to 350 degrees F. Grease a 9x5x3-inch loaf pan. In a small bowl, "plump" raisins by covering with boiling water for 5 minutes. Drain thoroughly on paper towels. Add boiling water to orange juice to make 1 cup. Set aside to cool. Combine flour, salt, baking powder, baking soda and sugar. Sift together into a large bowl. Combine orange juice-water mixture, margarine, vanilla and beaten egg and add to dry ingredients all at one time. Mix just until dry ingredients are well-moistened. Fold in raisins and nuts; blend thoroughly. Pour into prepared pan. Bake 1 hour or until bread is browned and tests doen.

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