| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Breads |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Granulated sugar |
| 1/3 |
c |
Vegetable oil |
| 1 |
|
Egg |
| 2 1/2 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1 |
ds |
Ground nutmeg |
| 1 1/4 |
c |
Eggnog |
| 1 |
tb |
Brandy or rum |
| 1/2 |
c |
Sliced almonds |
INSTRUCTIONS
Preheat oven to 350 degrees.
In a mixing bowl, combine the sugar, oil and egg; set aside. In a small
bowl, stir together the flour, baking powder and nutmet. Mix eggnog and
brandy or rum. Add the flour mixture alternately with the eggnog mixture to
the sugar mixture, stirring just until each addition is combined.
Divide the batter between 2 greased loaf pans. Sprinkle half the sliced
almonds over the top of each loaf. Bake for 40 - 45 minutes.
Cool in pans for 10 minutes; remove from pans. Cool thoroughly. Wrap and
store overnight before slicing. Serve with plum jam, if desired.
Recipe by: The Oregonian's "Food Day"
Posted to MC-Recipe Digest V1 #947 by LBotsko <LBotsko@aol.com> on Dec 6,
1997
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