Catholic Recipe: Raisin Bread
When Mother Mary Joseph came to Maryknoll in 1912, she brought with her a recipe for raisin bread that has been a favorite for breakfast on feast days ever since. It is quite sweet and has a pronounced lemon flavor that is delightful, and it is even more delicious toasted.
Cream butter or margarine and sugar. Add eggs one at a time, beating well after each addition. Stir in raisins. Mix and sift dry ingredients; combine lemon flavoring and milk. Add dry ingredients and milk alternately to raisin mixture. Pour into greased and floured loaf pan, 8 x 5 x 3 inches. Bake at 350° for 40 to 45 minutes.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965