Yield: 12 Servings
Measure | Ingredient |
---|---|
1¾ cup | Sifted flour |
1 teaspoon | Soda |
¼ teaspoon | Salt |
1 teaspoon | Cinnamon |
½ teaspoon | Cloves |
½ cup | Butter or shortening |
1 cup | Sugar |
1 \N | Egg; well beaten |
1 cup | Raisins; finely cut and floured |
1 cup | Pecans; finely cut and floured |
1 tablespoon | Cocoa |
3½ tablespoon | Strong hot coffee |
1½ tablespoon | Butter |
2 cups | Confectioner's sugar |
⅛ teaspoon | Salt |
1 teaspoon | Vanilla |
CREOLE BUTTER FROSTING
Sift flour once, measure; add soda, salt, cinnamon and cloves; sift together three times. Cream butter thoroughly; add sugar gradually, creaming together until light and fluffy. Add eggs, raisins and pecans, mixing well. Add flour alternately with applesauce, a small amount at a time. Beat after each addition until smooth. Pour into greased loaf pan, 7x5x3 inches, and bake in 350 degree oven for 1 hour. May be served unfrosted or spread with Creole Butter Frosting.
To make Creole Butter Frosting: Mix cocoa with hot coffee. Cream butter; add sugar, salt, coffee and vanilla. Beat until smooth.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .