Raisin Bread (Eleanor Hill)
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 24
- 1 egg
- 1 cup sugar
- 1 cup milk
- 2 tbsp butter
- 2 cups flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1 tsp lemon extract
- pinch mace
- 1/2 pound raisins
- 1/4 pound currants
- Carbohydrate 27.4480062411985 g
- Cholesterol 3.61414930676962 mg
- Fat 1.26889240890071 g
- Fiber 0.552999742233384 g
- Protein 0.921753416819306 g
- Saturated Fat 0.776622477917082 g
- Serving Size 1 1 Serving (51g)
- Sodium 19.1586206005691 mg
- Sugar 26.8950064989651 g
- Trans Fat 0.111095190704685 g
- Calories 119 calories
Cream together the butter and sugar. Add the egg and beat well. Sift the flour, baking powder, mace and salt. Add these sifted ingredients to the butter mixture, alternately with milk and lemon extract. Gently fold in raisins and currants. Bake in greased loaf pan (large) or two smaller loaf pans for about 1.25 hours or more at 310-325. Suggestions: I usually use a mixture of black ("regular") raisins and golden raisins for color. Mother also added a few pecans or other nuts sometimes. This is a wonderful Christmas bread. A hint for raisins or other fruits to be added to bread or cake batters: place the fruits in a small amount of the flour before the flour is mixed with the liquids. This helps prevent them from falling to the bottom of the cake or bread while baking.
