RAISIN-NUT LOAF
3/4 cup raisins
11/2 cups warm water
11/2 cups all-purpose flour
1/2 cup granulated sugar
11/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 large egg, lightly beaten
1/4 cup (1/2 stick) butter, melted
3/4 cup hazelnuts, finely chopped
1/2 cup almonds, finely chopped
1/4 cup mixed nuts, coarsely chopped, to decorate
Plump the raisins in the water in a small bowl for 30 minutes. Drain well
and pat dry with paper towels .. Preheat the oven to 350°F. . Butter an 81/z
x 41/2-inch loaf pan. line with aluminum foil, letting the edges overhang.
Butter the foil .. Sift the flour, sugar, baking powder, and salt into a
large bowl. . Beat in the milk, egg, and butter. Stir in the hazelnuts,
almonds, and raisins .. Spoon the batter into the prepared pan .. Bake for
40-50 minutes, or until a toothpick inserted into the center comes out clean
.. Cool the loaf in the pan on a rack for 10 minutes. Using the foil as a
lifter, remove the loaf from the pan. Carefully remove the foil and let cool
completely. Decorate with the chopped nuts.
Makes one 81/2 x 41/2-inch loaf· Prep: 15 min. + 30 min. to soak Cooking:
40-50 min .. Level: 1 . Keeps: 4--5 days
Reader's Digest Cakes
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