Swiss Whipped Cream Nut Loaf
|Heavy cream||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||1 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
|Golden raisins||1 Cup (16 tbs), plumped|
|Sifted all-purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
Beat cream until very soft peaks are formed; beat in egg and sugar until thoroughly blended.
Mix in the lemon peel, walnuts, and raisins.
Sift the flour, baking powder, and salt together; fold into the cream-sugar mixture.
Turn into a greased 9x5x3-inch loaf pan and spread evenly.
Bake at 325°F 70 minutes, or until bread tests done.
Cool bread 15 minutes in pan on wire rack; remove from pan and cool completely.