Spiced Raisin Loaf
Prep Time
Makes
Cooking Mode
1 ¼ cups sultana raisins
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup unsalted butter, room temperature
1 cup firmly packed brown sugar
2 eggs
1 ¼ cups sultana raisins
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup unsalted butter, room temperature
1 cup firmly packed brown sugar
2 eggs
Directions
1Preheat oven to 350°F (180°C). In medium heatproof bowl, pour 1 cup (250 mL) boiling water over raisins. Let stand until cooled. Meanwhile, in another bowl, whisk flour with baking powder, baking soda, cinnamon, salt, nutmeg and cloves.
2In large bowl, beat butter and sugar with hand mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Mix in raisins and the soaking water by hand. Stir in flour mixture until just blended.
3Scrape into greased and parchment paper-lined 5 x 9-in. (13 x 23-cm) loaf pan. Smooth top.
4Bake 60 min. or until tester inserted into centre comes out clean. Set pan on rack to cool. Remove loaf from pan. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.
Tips
1
To line loaf pans with parchment paper, grease all inner sides and bottom of loaf pan, then cut a strip of parchment paper just wide enough to sit flat on bottom of pan and long enough to cover the bottom and extend up two opposite sides (ends or sides of loaf pan) with approx. 2-in. (5-cm) overhang. After baking and cooling, run a knife along unlined sides to loosen loaf. Use overhang to lift out loaf.
Disclaimer
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Personal Note
Personal Note
