Prep 15 mins
Cook 1 hr
This recipe is my adaptation from a holiday raisin bread which was submitted to my home Church "Heavenly Delights" cookbook printed in 1991. I jazzed it up with additional seasonings, cornmeal, rum and a glaze. In addition, I simmered the raisins in boiling water to plump them up. I receive many requests for this one. Enjoy!
- 1⁄3 cup butter, softened
- 1⁄3 cup sugar
- 1⁄3 cup dark brown sugar, packed
- 2 eggs
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄8 teaspoon ground cloves
- 3 tablespoons milk
- 1 tablespoon spiced rum
- 1 1⁄2 cups shredded apples
- 2 cups flour
- 1 tablespoon cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup dark raisin
- 1⁄2 cup nuts, chopped
- 1 egg, beaten
- 1 tablespoon sugar
- Place raisins in 2 cups boiling water and simmer for 5 minutes; drain and add cold water to cool until raisins are lukewarm. Then drain and place on papertowel.
- Cream butter, sugars, cinnamon, nutmeg, and ground clove.
- Beat in eggs until light and fluffy. Add milk and spiced rum. Beat to blend.
- Gradually stir in flour, cornmeal, baking powder, salt, and baking soda.
- Fold in shredded apples, your choice of nuts, and raisins. You may dust raisins with flour first.
- Spoon into greased and floured 5 x 9 inch loaf pan.
- Make glaze by whisking 1 beaten egg with 1 tablespoons sugar.
- Brush glaze on top of batter in loaf pan.
- Bake in preheated 350 degree oven for about 1 hour or until bread passes toothpick test!