I'm not going to put any stars on my review because I think I did something wrong. Mine just didn't rise. I added 3/4 tsp of cinnamon and 1/8 tsp of ginger but I don't see how that would effect rising (the baking powder was purchased the last time I did shopping). It was also on the dry side. Chef Kate if you have any suggestions I'll be happy to try this again. I used Splenda for the sugar but that has never caused a problem. I gave it the 20 min rest before baking and mine was completely baked in 45 mins.
The first time I made this, it didn't turn out well. Don't know what I may have done wrong, except cooking time seemed long at that high of a temp. I made it again and baked shorter time. Texture was better, and not so dry. This had a nice flavor, not too sweet.
I decided to make one of your family recipes to celebrate YOUR birthday. =) I am so glad I selected this recipe to try! It really is wonderful. The texture is perfect, it isn't overly sweet, and the addition of nuts & raisins wonderful. I am going to have to hide the second loaf to restrain myself. I recommend this to anyone interested in heirloom recipes...sometimes grandma's (and aunts) did know best. Thanks Kate for sharing this treasure and Happy Birthday!!!!!
I used Splenda and replaced raisins with dried cherries. For the nuts I used pecans. Followed all directions exactly and found the texture and taste to be wonderful. I really enjoyed making this bread, especially with my favorite combo of nuts and cherries! This is definitely a "make again" bread. However, I will only make 1/2 the recipe b/c it was so good I ended up eating one whole loaf in less than 2 days! So, I'll cut it in half and freeze the other half immediately. Lee
This is excellent. The texture is perfect and just the right amount of sweetness. The dough is a little hard to work with, very stiff as stated in the recipe. The combination of flavors are great. This made 2 medium sized loaves. Thanks