3 c Golden raisins
3 c Scalded milk
2 c Granulated sugar
6 tb Unsalted butter; at room
-temperature
; (3/4 stick)
3 lg Eggs
1 ts Vanilla extract
4 1/2 c Unbleached flour
2 ts Salt
2 tb Double-acting baking powder
2 tb Crushed fresh rosemary
-leaves; or 2 teaspoons
; crushed dried
; rosemary leaves
2 c Coarsely chopped walnuts
Add the raisins to the scalded milk. Cover and cool for about 30 minutes,
until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2
inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large
bowl, beat the sugar with the butter. Add the cooled raisin mixture, the
egg, and vanilla Mix well. In a medium bowl, whisk together the flour,
salt, baking powder, rosemary, and nuts until well combined. Spoon the
butter mixture all at once and stir just until combined. Spoon the batter
into the prepared pans. If using cans, spoon the batter into them so that
they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4
hours, 5 – inch loaves for 35 – 40 minutes, or 15 – ounce cans for 25 to 30
minutes or until well browned (the internal temperature should reach 190
degrees.)
Cool 10 minutes, then remove from the pans and place loaves on a rack to
cool completely.
Yield: 2 81/2 x 4 1/2 – inch loaves or six 15 – ounce cans
Yields
1 servings