Top Review by Rubies
This recipe sounded yummy, so I thought I'd give it a try. But, I was confused when reading the recipe. The recipe calls for 1/2 c butter (1 stick), but doesn't specify whether it should be melted or cut into pieces. Step #1 says to combine the butter with the dry ingredients. Do I cut it in with a pastry blender, or stir it in b/c it's been melted? Then, step #2 says to saute the fruit. Do I use the 1 stick of butter, or more butter for the sauteing? To confuse matters, step #3 says to stir the butter mixture into the dry mixture. I thought step #1 said to add the butter already. I couldn't tell from the other reviewers what they had done. So, I sauteed the fruit (in my case apples and craisins) in the 1 stick of butter (I did not add any butter in step #1). Then I followed the directions from there on out. The batter looked very much like a buttery muffin-cookie batter. I did bake the loaves in four mini-loaf pans. Also, I baked them at 325 for 25 minutes. It took the full 25 minutes (they weren't quite done at 20 minutes), and they turned out a very lovely golden brown color. Other notes of interest, I used white whole wheat flour and high-oleic expeller pressed canola oil. The aroma and flavor are delish. I think I would rate this recipe higher if it were a little clearer on where the butter comes into play. Thanks for a yummy tea bread.
- 709.77 ml all-purpose flour
- 295.73 ml sugar
- 9.85 ml baking soda
- 4.92 ml cinnamon, ground
- 2.46 ml clove, ground
- 236.59 ml golden raisin
- 4 medium apples, peeled and diced (Winesap, Cortland, Golden Delicious)
- 118.29 ml butter (1 stick) or 118.29 ml margarine (1 stick)
- 118.29 ml vegetable oil
- 14.79 ml vanilla
- 2 large eggs
Directions See How It's Made
- In large bowl, combine flour, sugar, baking soda, cinnamon, cloves and butter.
- Saute the apples and raisins in a non-stick pan until the applies are just soft, about 10 minutes. Remove from heat; stir in oil, vanilla and eggs.
- Stir butter mixture into dry ingredients.
- Spoon batter into 3 greased and floured 1-pound coffee cans.
- Bake at 325°F for 1-1/4 hours or until a cake tester or skewer inserted in center comes out clean.
- cool in cans on wire rack 10 minutes.
- Remove from cans; cool breads completely.
- Wrap and store overnight before slicing.