Skip to main content

Cinnamon Raisin Tea Bread

Browsing around my recipes to try file (OK that makes is sound like it's a little thing - it's really a LARGE file) I found this one. The Sous Chef is a big fan of tea breads. He likes plain, dry things (wait a minute I think I might have insulted myself there?). I thought I would be nice and make him a tea bread since I usually lean towards more chocolatey gooey things in my baking.

Cinnamon Raisin Tea Bread (adapted from Cooking Light)

1 c raisins
2 c hot water (for raisin soaking)
3/4 c buttermilk
1/2 c sugar
1/4 c canola oil
1t almond extract
2 eggs
1 1/2 c flour
1/4 c ground flaxseed
1t cinnamon
3/4 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t nutmeg

Glaze:
1/2 c confectioner's sugar
1/4 t almond extract
1T milk
2 T toasted sliced almonds

Grease a loaf pan. Soak raisins in hot water for about 5 minutes until plumped.
Meanwhile combine all the wet ingredients in a bowl. Whisk until mixed well.  Stir in raisins. Combine the dry ingredients and stir into wet ingredients. Spoon into the loaf pan and bake at 350 for 45 minutes or until toothpick comes out clean.  Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.

Prepare Glaze:
Combine sugar, almond extract, and milk. Drizzle over cake and immediately sprinkle almonds over top.

It really needs the glaze (it covered up my cracked top).
It really is not plain and dry. It is the perfect thing to accompany a nice cuppa on a cold day. The Sous Chef was thrilled.

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …