Quick- Almond-Lime Loaf
Source of Recipe
Family Circle Library 1972
List of Ingredients
3 cups all-purpose flour
1 cup sugar (for batter)
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 package (3 ounces sliced unblanced almonds)
2 tablespoons grated lime peel
1 egg
1 cup milk
5 tablespoons butter or margarine, melted
3 tablespoon lime juice
2 tablespoons sugar
Recipe
1. Grease a loaf pan 9x5x3.
2. Sift flour, the 1 cup sugar, baking powder, salt and soda into a large bowl; stir in 3/4 cup of the almonds and 1 tablespoon of the lime peel.
3. Beat egg well with milk in a small bowl; stir in 4 tablespoons of the melted butter and 2 tablespoons of the lime juice. Add all at once to the flour mixture; stir just until evely moist. Spoon into prepared pan; spread top even.
4. Combine remaining almonds with 1 tablespoon melted butter and 2 tablespoons sugar in a cup, spoon evenly over batter.
5. Bake in a moderate over (350 degrees F.) 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Loosen around edges with a knife; turn out onto rack place right side up.
6. Drizzle remaining 1 tablespoon lim juice over loaf, then sprinkle remainig lime peel on top. Cool completely.
7. Wrap loaf in wax paper, foil or transparent wrap. Store overnight to mellow flavors and make slicing easier. Cut in thin slices.
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