Cherry-Nut Bread Image

Cherry-Nut Bread

Housewife’s RecipeBaker’s Formula
2 1/4 cupsifted flour2 1/4 lbs.
3 teaspoonsbaking powder2 ozs.
1 teaspoonsalt2/3 oz. 
1/2 teaspoonmace1/6 oz.
1/2 cup  sugar1 lb.
1/2 cup  butter1 lb.
1/2 cup  finely cut candied cherries12 ozs.
1/4 cupfinely cut candied pineapple8 ozs.
1 cupchopped walnuts1 lb.
3/4 cupmilk3/4 qt.
3eggs, separated12
1/4 cupsugar8 ozs.

     Sift flour with baking powder, salt, mace and 1 lb. sugar.  Cut in butter with pastry blender.  Stir in fruit and nuts.  Add milk to well-beaten egg yolks and combine with flour mixture.  Beat egg whites until soft peaks form.  Gradually add 8 ozs. sugar and beat until stiff.  Fold into batter.  Pour into greased 9x5x3″ loaf pans.  Bake in moderate oven, 350° F. for 60 to 65 minutes.  Cool on rack.  Your customers will howl for more.

Also See

Original Recipe

1. Cherry-Nut Bread from Baker’s Weekly 11-19-1956
2. Cherry-Nut Bread from Baker’s Weekly 11-19-1956

Leave a Reply

Your email address will not be published. Required fields are marked *