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Lemon Cherry Tea Bread
Ingredients:
1 cup Dried Sweet or Tart Cherries
1 1/2 cup all purpose Flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, at room temp
2 each eggs
1 tablespoon grated lemon zest
1/2 cup milk
3/4 cup chopped toasted walnuts
1/2 cup powdered Sugar
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Directions:
Preheat oven to 350F. Generously butter a 9 by 5 inch loaf pan. Put the chopped dried cherries in medium bowl and add enough warm water to cover. Set aside until plumped, about 30 min. Drain cherries in a sieve set over a bowl, pressing gently with the back of a spoon to draw off excess liquid. Reserve the cherries and their liquid.
Sift together flour, baking powder, salt into a small bowl. Cream together granulated sugar, butter with electric beaters until well blended and fluffy, 2-3 minutes. Add the eggs and lemon zest and beat until well blended, scraping down the sides a few times. With beaters at low speed, add flour mixture alternating with the milk. Add drained cherries and walnuts, use a rubber spatula to stir evenly into the batter. Spoon batter into the prepared loaf pan, spreading the top evenly. Bake until top of the bread is browned and cooked through about 1 hour. Let cool slightly in pan, then turn the bread out onto a wire rack to cool completely.
Sift the powdered sugar into a small bowl, pressing on any little clumps to break them up, stir in about 1 tablespoon of the reserved cherry liquid to make a smooth glaze. When the bread is cool, drizzle the glaze over the bread and let dry. Cut the tea bread into slices and serve. Makes 8 to 10 servings.
Recipe Courtesy of Cynthia Nims
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