|1¾ cup||Sifted flour|
|½ cup||Butter or shortening|
|1||Egg; well beaten|
|1 cup||Raisins; finely cut and floured|
|1 cup||Pecans; finely cut and floured|
|3½ tablespoon||Strong hot coffee|
|2 cups||Confectioner's sugar|
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, .
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