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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

WALNUT CARROT AND RAISIN LOAF Recipe

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This recipe for WALNUT CARROT AND RAISIN LOAF is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sifted flour
3 tsps baking powder
1 tsp salt
¾ cup sugar
2/3 cup oil
2 large eggs
1 1/3 cups grated carrots
2 tsps grated lemonpeel
2/3 cup raisins
1 cup chopped walnuts
Directions:
Directions:
Preheat oven to 350º
Grease a 9x5x3 loaf pan

Resift flour with baking powder and salt.
Beat sugar, oil and eggs together.
Stir in carrot and lemon peel, then flour mixture, blending until all flour is moistened.
Set aside 2 Tbsps walnuts for topping.
Stir in remaining walnuts and the raisins into the batter and turn into pan.
Sprinkle with reserved walnuts and let stand 10 minutes.
Bake below the center of the oven for an hour or until it tests done.
Remove from oven and let stand 10 minutes, then turn out onto a wire rack to cool.
Number Of Servings:
Number Of Servings:
1 loaf

 

 

 

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