Honey Nut Loaf Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Margarine, not diet
1/2 cup: Light cream,
1/2 cup: Honey,
3 tsp: Ground cinnamon,
2 cup: Nuts, finely chopped
3 1/2 cup: All-purpose flour,
3 cup: Sugar,
2 tsp: Baking soda,
1 1/2 tsp: Salt,
1 tsp: Ground nutmeg,
2 cup: Carrots, shredded
1 tbsp: Orange peel, grated
1 cup: Vegetable oil,
3/4 cup: Water,
4 large: Eggs,
Directions:
1. Line 2 loaf pans (9 x 5 x 3-inches) with aluminum foil. Then
grease the foil. 2. In a saucepan combine margarine, cream, honey and
2 teaspoons cinnamon. Bring to a boil and cook 1 minute. Stir in
1-1/2 cups finely chopped nuts. Cool mixture. Set aside. 3. In a
large mixing bowl, combine flour, sugar, soda, salt, 1 teaspoon
cinnamon and nutmeg. Stir in carrots, grated orange peel, and 1/2 cup
finely chopped nuts. 4. Combine oil, water and eggs; add to dry
ingredients. Mix only until dry particles are moistened. 5. Place 1
cup batter in each pan, then top with 1/2 cup nut mixture. Cover with
another cup of batter then 1/2 cup nut mixture again. Finally top
with remaining batter. 6. Bake in preheated 350-degree oven for 65-75
minutes. Center will crack and should feel dry to touch. Cool 15
minutes then remove from pan. Store overnight before slicing. To
freeze, cool completely then wrap tightly; it will keep up to 4
months in freezer. This loaf will also keep in refrigerator up to one
month if tightly wrapped.
Recipe By : Jo Anne Merrill
Source from luhu.jp
grease the foil. 2. In a saucepan combine margarine, cream, honey and
2 teaspoons cinnamon. Bring to a boil and cook 1 minute. Stir in
1-1/2 cups finely chopped nuts. Cool mixture. Set aside. 3. In a
large mixing bowl, combine flour, sugar, soda, salt, 1 teaspoon
cinnamon and nutmeg. Stir in carrots, grated orange peel, and 1/2 cup
finely chopped nuts. 4. Combine oil, water and eggs; add to dry
ingredients. Mix only until dry particles are moistened. 5. Place 1
cup batter in each pan, then top with 1/2 cup nut mixture. Cover with
another cup of batter then 1/2 cup nut mixture again. Finally top
with remaining batter. 6. Bake in preheated 350-degree oven for 65-75
minutes. Center will crack and should feel dry to touch. Cool 15
minutes then remove from pan. Store overnight before slicing. To
freeze, cool completely then wrap tightly; it will keep up to 4
months in freezer. This loaf will also keep in refrigerator up to one
month if tightly wrapped.
Recipe By : Jo Anne Merrill
Source from luhu.jp