Spiced honey loaves

2 loaves

Ingredients

Quantity Ingredient

Directions

SERVINGS: MAKES 2 LOAVES

SOURCE: GOURMET MAGAZINE, DE

In a heavy saucepan bring 1 cup buckwheat honey to a boil and stir in 1 teaspoon cinnamon, ½ teaspoon each of ground ginger and nutmeg, and ¼ teaspoon ground cloves. Add 1¼ teaspoons baking soda and let the mixture cool. In a bowl cream together ¾ stick or 6 tablespoons butter and ½ cup firmly packed dark brown sugar and add 4 egg yolks, one at a time, and the honey mixture. Into another bowl sift together 2 cups flour, 1 ¼ teaspoons baking powder, and ¼ teaspoon salt and sift the mixture, ½ cup at a time, into the honey mixture. In a small bowl combine ¾ cup each of raisins and chopped toasted blanched almonds and ½ cup dried currants, toss the mixture with ¼ cup flour, and add it to the batter. In another bowl beat 4 egg whites until they hold stiff peaks, fold one-fourth of them lightly into the batter, and fold in the remaining egg whites. Line 2 buttered loaf tins, 7 ½ by 3 ½ by 2 inches, with buttered sheets of brown paper and pour the batter into the tins. Decorate the tops with halved blanched almonds and bake the loaves in a preheated moderately slow oven (325-F.) for 1 hour. Turn the loaves out on a rack and let them cool. The loaves will keep for 3 to 4 weeks, tightly wrapped.

Submitted By SALLIE KREBS On 12-26-94

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