Swiss Whipped Cream Nut Loaf Recipe
Ingredients
| Heavy cream | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Sugar | 1 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| 1 cup golden raisins, plumped | ||
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
Beat cream until very soft peaks are formed; beat in egg and sugar until thoroughly blended.
Mix in the lemon peel, walnuts, and raisins.
Sift the flour, baking powder, and salt together; fold into the cream-sugar mixture.
Turn into a greased 9x5x3-inch loaf pan and spread evenly.
Bake at 325°F 70 minutes, or until bread tests done.
Cool bread 15 minutes in pan on wire rack; remove from pan and cool completely.
Mix in the lemon peel, walnuts, and raisins.
Sift the flour, baking powder, and salt together; fold into the cream-sugar mixture.
Turn into a greased 9x5x3-inch loaf pan and spread evenly.
Bake at 325°F 70 minutes, or until bread tests done.
Cool bread 15 minutes in pan on wire rack; remove from pan and cool completely.
Chef
