RAISIN BEER BREAD|
2 c. beer
1 (15 oz.) pkg. raisins (can
use dates, currants, prunes
or a combination)
5 c. sifted flour
1 1/4 c. sugar
1 1/2 tsp. nutmeg
3 eggs, well beaten
2 1/2 c. grated American
cheese (10 oz.)
2 c. chopped walnuts
1 Tbsp. soda
1/2 tsp. salt
Heat beer to boiling point and pour over raisins; let
stand until cool and raisins are plumped. Stir in beer with
sugar, baking soda, salt and nutmeg. Stir in beer with rai-
sins, eggs, grated cheese and walnuts; mix well. Spoon batter
into 2 greased loaf pans. Bake in 350 degrees oven 45 minutes or
until toothpick inserted into center comes out clean. Serve
warm or cold with butter, cream cheese or marmalade. Makes 2
Note: If baking the batter in muffin tins, reduce the
baking time by 10 minutes. Makes about 48 muffins.
This super easy quick bread can be baked in a loaf or
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