| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Russian |
Breads |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Honey |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Each: ground cloves, ground nutmeg |
| 1/2 |
ts |
Baking soda |
| 1/4 |
c |
Margarine, softened |
| 2 |
|
Eggs, separated |
| 1/2 |
c |
Buttermilk |
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Chopped pitted dates |
| 1/4 |
c |
Chopped apricots |
| 1/2 |
c |
Chopped walnuts |
| 1 3/4 |
c |
Whole wheat pastry flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Preheat the oven to 325 deg.
In a small saucepan, heat the honey, bringing it just to the boiling point.
Remove from heat and stir in the spices and baking soda.
In a mixing bowl, cream the margarine and stir in the egg yolks, one at a
time. Beat in the buttermilk until smooth. Add the honey mixture and mix in
thoroughly, then stir in the dried fruit and nuts.
In a large mixing bowl, combine the flour, baking powder and salt. Make a
well in the center and pour in the honey mixture. Stir together vigorously
until thoroughly combined. Beat the egg whites until stiff, then fold inot
the batter. Pour into an oiled 9 by 5 by 3 inch loaf pan. Bake for 55
minutes, or until a knife inserted into the center test clean. Cool on a
rack, then cover tightly with foil to store.
Makes 1 loaf.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We simply prepare ourselves. God fills us.”