Raisin Almond Pound Cake
|Sugar||1 Cup (16 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Ground nutmeg||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs)|
|Candied orange peel||1⁄2 Cup (8 tbs), finely chopped|
|Almonds||1⁄2 Cup (8 tbs), finely chopped|
In large bowl cream together the sugar and butter till light and fluffy.
Add eggs, one at a time, beating well after each.
Sift together flour, nutmeg, salt, and soda.
Add dry ingredients to creamed mixture alternately with buttermilk, mixing well after each addition.
Fold in raisins, orange peel, and almonds.
Pour the batter into greased 9x5x3-inch loaf pan.
Bake at 350° for 70 minutes.
Cool in pan.
Wrap and store overnight, if desired.