Nectarine Tea Loaf recipe, From Helen
1 1/2 cups unbleached flour
1/2 cup whole wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cardamom
3/4 pound ripe nectarines (3 large)
1/2 cup butter
1/2 cup granulated sugar
1 teaspoon grated lemon rind
2 large eggs
Heat oven to 350 degrees F. Butter an 8 x 4 x 2-inch loaf pan.
Stir or sift together flours, baking powder, salt and cardamom. Wash and dry
nectarines; quarter and pit; dice finely. There should be about 1 1/2 cups.
In a large bowl cream butter, sugar and lemon rind; beat in eggs singly
until blended each time. Add nectarines and beat gently, mixture will look
curdled.
Add flour mixture; stir gently just until flour mixture is moistened. Turn
into prepared pan. Bake for 55 to 60 minutes or until cake tester comes out
clean.
Let stand on wire rack for 10 minutes. Loosen edges and turn out on rack
turning right side up. Cool completely and store in refrigerator.
This bread must be sliced fairly thickly. Enjoy.
_._,_._,_
1 1/2 cups unbleached flour
1/2 cup whole wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cardamom
3/4 pound ripe nectarines (3 large)
1/2 cup butter
1/2 cup granulated sugar
1 teaspoon grated lemon rind
2 large eggs
Heat oven to 350 degrees F. Butter an 8 x 4 x 2-inch loaf pan.
Stir or sift together flours, baking powder, salt and cardamom. Wash and dry
nectarines; quarter and pit; dice finely. There should be about 1 1/2 cups.
In a large bowl cream butter, sugar and lemon rind; beat in eggs singly
until blended each time. Add nectarines and beat gently, mixture will look
curdled.
Add flour mixture; stir gently just until flour mixture is moistened. Turn
into prepared pan. Bake for 55 to 60 minutes or until cake tester comes out
clean.
Let stand on wire rack for 10 minutes. Loosen edges and turn out on rack
turning right side up. Cool completely and store in refrigerator.
This bread must be sliced fairly thickly. Enjoy.
_._,_._,_
