CRANBERRY ALMOND LOAF from "The Doughmaker's Cookbook" by Diane Cuvelier and Bette LaPlante (HarperCollins, 2004).
St. Paul Pioneer Press Makes 2 loaves. 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 pound (2 sticks) butter, softened 1 1/2 cups sugar 3 eggs 1 1/2 cups sour cream 1 teaspoon almond extract 1 can (16 ounces) whole cranberry sauce 1/2 cup chopped almonds To prepare oven, loaf pans: Preheat oven to 350 degrees. Grease 2 (8 1/2-by-4 1/2-inch) loaf pans. Set aside. To make batter: In bowl, combine flour, baking powder, baking soda and salt. In another bowl, cream butter and sugar. Add eggs and flour mixture, alternating with sour cream. Add almond extract. To bake bread: In loaf pans, layer batter alternately with cranberry sauce. Sprinkle with almonds. Bake for 1 hour or until bread tests done. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
