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Raisin Pinwheel Loaf Recipe
|Raisins||1 Cup (16 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄8 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Teaspoon|
|Half and half cream||1⁄4 Cup (4 tbs)|
|Sugar||1 Tablespoon (Additional)|
|Confectioners sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3289 Calories from Fat 1026
% Daily Value*
Total Fat 117 g179.3%
Saturated Fat 66 g330.2%
Trans Fat 0 g
Cholesterol 637.5 mg
Sodium 1943.5 mg81%
Total Carbohydrates 529 g176.3%
Dietary Fiber 15.3 g61.2%
Sugars 291 g
Protein 49 g98.2%
Vitamin A 69.9% Vitamin C 29.3%
Calcium 104.6% Iron 95.2%
*Based on a 2000 Calorie diet
In a large bowl, combine the flour, baking powder and salt.
Cut in butter until the mixture resembles coarse crumbs.
Add milk, sugar, egg yolks and lemon peel; mix well.
Turn onto a floured surface; knead 12 times.
Roll into a 12-in x 8-in rectangle.
Spread filling to within 1 in of edges.
Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
Place, seam side down, on a greased baking sheet.
Brush dough with cream and sprinkle with additional sugar.
Bake at 375° for 40-45 minutes or until golden brown (top will crack).
Remove to a wire rack.
Combine glaze ingredients; drizzle over warm bread.
To serve, cut into 1 -in slices.