Friday, September 10, 2010

Raspberry Tea Bread

From The Webster House Kitchen …

3/4 cup raspberries
1/3 cup raspberry liqueur
1 cup plus 1 tablespoon granulated sugar
8 tablespoons corn oil margarine or butter (1/2 cup)
1 egg
1-1/2 cups flour
1 teaspoon ground cardamom
2 teaspoons baking soda
1/3 cup buttermilk

Preheat oven to 350 degrees. Grease an 8” x 3-3/4” x 2-1/2” loaf pan. Macerate the raspberries in the liqueur for 30 minutes. Cream 1 cup sugar with the butter. Add the egg and beat well.  Stir in flour, cardamom, baking soda and buttermilk. Drain raspberries and reserve liqueur. Fold raspberries into batter. Pour batter into pan and drizzle with reserved liqueur. Sprinkle with remaining tablespoon sugar and bake for 45 minutes. Makes 1 loaf.