Mincemeat Tea Loaf Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Firmly packed light brown sugar | 2/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Dairy sour cream | 3 Tablespoon | |
| Mincemeat | 1 Cup (16 tbs) | |
| 1/2 cup coarsely chopped pecans or walnuts | ||
Directions
Sift first 4 ingredients and set aside.
Cream softened butter and sugar with an electric mixer, if handy.
Add eggs, one at a time, beating well.
Add sour cream.
Fold into dry ingredients by hand, but do not overmix; this is a stiff batter.
Fold in mincemeat and nuts.
Place batter in lightly buttered loaf pan (9x5x3 inches).
Press batter with back of spoon to pack solidly and to even it.
Bake in preheated moderate oven (350°F.) until bread tests done, 50 to 60 minutes.
Loosen edges with a dull knife if any batter has stuck to sides of pan.
Let cool on a wire cake rack before slicing.
Cream softened butter and sugar with an electric mixer, if handy.
Add eggs, one at a time, beating well.
Add sour cream.
Fold into dry ingredients by hand, but do not overmix; this is a stiff batter.
Fold in mincemeat and nuts.
Place batter in lightly buttered loaf pan (9x5x3 inches).
Press batter with back of spoon to pack solidly and to even it.
Bake in preheated moderate oven (350°F.) until bread tests done, 50 to 60 minutes.
Loosen edges with a dull knife if any batter has stuck to sides of pan.
Let cool on a wire cake rack before slicing.
Chef
