Swiss Cream-Nut Loaf
|Heavy cream||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||1 Teaspoon|
|Chopped walnut||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Sifted flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
Beat cream until soft peaks form; beat in egg and sugar until blended.
Mix in lemon peel, walnuts and raisins.
Blend flour, baking powder and salt together; fold into cream mixture.
Grease bottom of 9 1/2 x 5 x 3-inch pan; spoon batter into pan.
Bake at 325 degrees for 1 hour and 10 minutes.
Cool bread for 15 minutes in pan on wire rack.
Remove from pan; cool completely.