| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
tb |
(4 ozs.) butter; softened |
| 3/4 |
c |
Sugar |
| 2 |
lg |
Eggs; at room temperature |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Almond extract |
| 1/4 |
ts |
Grated lemon rind |
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Lemon-flavored low-fat yogurt; at room temperature |
| 1 |
c |
Chopped fresh plums |
| 1 |
c |
Slivered almonds |
INSTRUCTIONS
Heat the oven to 325 degrees. Lightly butter and flour an
8-3/8-by-4-3/8-by-2-5/8-inch loaf pan.
Cream the butter and sugar together until the mixtures is light and fluffy.
Add the eggs one at a time, beating well after each addition. Beat in the
vanilla and almond extracts and the lemon rind.
In another bowl stir together the flour, baking soda and salt. Beat half
the yogurt into the butter mixture until smooth, then half the flour
mixture. Repeat the process with the rest of the yogurt and the remaining
flour mixture. Stir in the plums and almonds. Turn the batter into the
prepared pan and smooth the top of the batter.
Bake for 60 to 70 minutes until a toothpick inserted in the center of the
loaf comes out clean. Remove to a wire rack. Cool the bread in the pan for
15 minutes. Remove the bread from the pan and cool completely on the rack.
Posted to recipelu-digest by GAY DOWNS <gbdowns@usa.net> on Mar 19, 1998
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