Raisin Nut Honey Bread
|Butter/Margarine||1⁄2 Cup (8 tbs), firmly packed (At Room Temperature)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|All-purpose flour||2 Cup (32 tbs), unsifted|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
In a large bowl beat together butter and sugar until smoothly blended.
Add eggs, one at a time, and beat until fluffy.
Blend in honey and buttermilk.
In a separate bowl, stir together flour, soda, ginger, cloves, cinnamon, and salt until thoroughly blended; mix into creamed mixture.
Stir in raisins and nuts.
Spoon batter into a greased 9 by 5-inch loaf pan.
Bake in a 325° oven for 1 hour or until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean.
Cool in pan for 10 minutes; then turn out onto a rack to cool completely.