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    Fruity Tea Bread -- w


    Source of Recipe


    "TipWorld Recipes"...e-mail
    Fruity Tea Bread -- w
    Serves 12

    -Egg substitute equal to 2 eggs, at room temperature
    - 1/4 cup sugar
    - 2-1/4 cups cake flour
    - 1-1/2 tablespoons margarine
    - 1/2 cup candied orange and lemon peel
    - 1/4 cup currants
    - 1/3 cup chopped raisins
    - 1/4 teaspoon nutmeg
    - 2 teaspoons baking powder
    - Milk

    TOPPING:
    - 1/2 cup powdered sugar
    - 2/3 cup candied orange and lemon peel
    - 1/2 cup chopped walnuts

    Preheat oven to 325 degrees. Butter and flour a deep 8-inch cake pan and line the bottom with parchment paper or waxed paper. Beat together eggs and sugar until light and fluffy. Sift flour into a large mixing bowl; cut in butter with a pastry blender or fork until the mixture resembles breadcrumbs.

    Add egg mixture, fruit peel, currants, raisins, nutmeg, and baking powder; stir well. Add just enough milk to form a stiff dough. Place mixture in prepared pan; bake 1 hour. Remove from pan; sprinkle with topping ingredients.

    Per serving: 240 calories, 5 grams fat, 5 milligrams cholesterol, 45 grams carbohydrates, 2 grams fiber, 4 grams protein, 104 milligrams sodium. ++++ WWP: 5
 

 

 

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