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Loaf Cake: Chocolate Espresso Loaf

Source of Recipe

unknown


List of Ingredients

4 ounces unsalted butter, or 4 oz cream cheese
2 tbl. brown sugar (2 to 4)
4 tablespoons instant espresso powder
2 extra large eggs
2 tablespoons vanilla
1 cup orange marmalade
1/3 cup sour cream
2/3 cup buttermilk
1 teaspoon baking powder
1 cup oatmeal
1 cup flour
10 ounces bittersweet chocolate, broken small
2 pints raspberries (garnish)
1 cup toasted walnut pieces


Recipe

Preheat oven to 350ºF and oil a 9x5 inch loaf pan. Combine butter or cream cheese, eggs, sugar, espresso, and vanilla in food processor with metal blade. Process in marmalade, sour cream and buttermilk. Add rest of ingredients (except for nuts) and process thoroughly. Stir in walnuts. Transfer to loaf pan and bake for about an hour, until tester comes out done. Allow to cool for 10 minutes before inverting onto a plate. Can prepare up to 3 days in advance, and refrigerate, or freeze up to 3 months.