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    You are in: Home / Recipes / Macaroon Tea Bread Recipe
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    Macaroon Tea Bread

    Macaroon Tea Bread. Photo by pattikay in L.A.

    1/1 Photo of Macaroon Tea Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    20 mins

    1 hrs 20 mins

    pattikay in L.A.'s Note:

    From the Loaves and Fishes Cookbook, posted for a British teatime treat for Zaar World Tour III. This is a moist, tender tea bread that is subtley sweet with a nice coconut flavor.

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    Units: US | Metric


    1. 1
      preheat the oven to 325.
    2. 2
      butter and flour a 9 cup bundt pan or use any tube pan you have (a couple of 8-inch loaf pans will work as well).
    3. 3
      Cream the butter and sugar with an electric mixer till light in color, about 5 minutes. Add the eggs one at a time, then turn the machine to low speed and add the almond extract and milk, blending well.
    4. 4
      In a separate bowl, mix together the flour, cornstarch, coconut, baking powder, and baking soda.
    5. 5
      Add the butter-egg mixture all at once, mixing very well. Spoon into the bundt pan.
    6. 6
      Bake for about 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
    7. 7
      Let cool for about 20 minutes. Loosen the edges with a small knife.
    8. 8
      Unmold the cake onto a plate. Let cool to room temperature dust with confectioners sugar, if you like, before serving.

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    Nutritional Facts for Macaroon Tea Bread

    Serving Size: 1 (1852 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7743.3
    Calories from Fat 4356
    Total Fat 484.0 g
    Saturated Fat 352.7 g
    Cholesterol 1693.1 mg
    Sodium 3202.6 mg
    Total Carbohydrate 805.7 g
    Dietary Fiber 63.4 g
    Sugars 486.6 g
    Protein 92.4 g

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