Liturgical Year : Recipes : Raisin Bread

Catholic Recipe: Raisin Bread

INGREDIENTS

2 Tablespoons butter or margarine
1 cup sugar
2 eggs
1/2 cup seedless raisins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon mace
2 teaspoons lemon extract
3/4 cup milk

Details

Yield: 1 loaf

Prep Time: 1 1/2 hours

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: 11+

Origin:

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Food Categories (2)

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Feasts (1)

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.

DIRECTIONS

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