Pour Cream And Walnut Bread
|Sugar||2⁄3 Cup (10.67 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Sifted self rising flour/2 cups all-purpose flour sifted with 2 teaspoons baking powder||2 Cup (32 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Sour cream/Fresh cream plus 1 teaspoon vinegar||2⁄3 Cup (10.67 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Brown sugar||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), softened|
|All purpose flour||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
Cream the sugar with the margarine or butteruntil light and fluffy, and then beat in 2 of the eggs, 1 at a time, beating well after each addition.
Sift the flour, salt, baking powder and baking soda into another bowl.
Fold half of the dry ingredients into the butter mixture, then work in the remaining egg a little at a time.
Blend in the remaining flour and then fold in the sour cream, raisins and vanilla extract.
Pour this mixture into a small 4 1/2 x 2 1/2 x 1 1/2-inch greased loaf pan.
For the topping: mix the brown sugar with the butter, flour, cinnamon and the chopped walnuts and sprinkle over the mixture in the pan.
Bake in the center of a moderate oven (350°F) for about 1 hour.
Turn out onto a cake rackto cool and dust with cinnamon or more brown sugar before serving.