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Show I PRUNl NUT LOAF I , ... " )( " ' " ,'''"- ' f s:"y ' ' ' i . i... ' Nm' Minmniii Sw i mn . ..W Ideal treat for holiday callers. Dressier than plain bread but less rich than holiday cake, Prune Nut Loaf is a wonderful bet for the holiday season. With this inviting loaf tucked away in reserve, you can always produce a light refreshment to grownups or children. Prune Nut Loaf is a compact lost slightly moist and crammed full of meaty prune pieces to give it a wonderfully sunny, mellow-to-tart fruitiness. You can slice it thin and butter, for it takes the knife without crumbling. You can slice it thick and spread with cream cheese or jelly. And as a final virtue. Prune Nut Loaf is simple as can be to bake. The Ingredients are few, the directions simple. Vt cup butter or margarine 2 cups all-purpose flour h cup sugar 1 teaspoon baking powder 2 eggs Vi teaspoon baking soda Vt cup prune juice teaspoon salt 2 teaspoons grated lemon rind 1 cup chopped pitted prunes M cup. chopped walnuts Cream together butter or margarine and sugar. Add eggs, one at a time, beating between each. Add prune juice and lemon rind. . Sift together flour, baking powder, baking soda and salt. Add to creamed mixture. Mix well. Stir in prunes and nut meats. Pour nto greased 9x Sx 3 loaf pan. Bake in moderate oven, 350 degrees F, 60-70 minutes. Slice when ecld. 'Prunes were soaked in cold w'uter orer night The soaking water was the prune juice used in this recipe. |