Honey nut loaf

Yield: 2 servings

Measure Ingredient
½ cup Margarine -- not diet
½ cup Light cream
½ cup Honey
3 teaspoons Ground cinnamon
2 cups Nuts -- finely chopped
3½ cup All-purpose flour
3 cups Sugar
2 teaspoons Baking soda
1½ teaspoon Salt
1 teaspoon Ground nutmeg
2 cups Carrots -- shredded
1 tablespoon Orange peel -- grated
1 cup Vegetable oil
¾ cup Water
4 larges Eggs

1. Line 2 loaf pans (9 x 5 x 3-inches) with aluminum foil. Then grease the foil. 2. In a saucepan combine margarine, cream, honey and 2 teaspoons cinnamon. Bring to a boil and cook 1 minute. Stir in 1-½ cups finely chopped nuts. Cool mixture. Set aside. 3. In a large mixing bowl, combine flour, sugar, soda, salt, 1 teaspoon cinnamon and nutmeg. Stir in carrots, grated orange peel, and ½ cup finely chopped nuts. 4. Combine oil, water and eggs; add to dry ingredients. Mix only until dry particles are moistened. 5. Place 1 cup batter in each pan, then top with ½ cup nut mixture. Cover with another cup of batter then ½ cup nut mixture again. Finally top with remaining batter. 6. Bake in preheated 350-degree oven for 65-75 minutes. Center will crack and should feel dry to touch. Cool 15 minutes then remove from pan. Store overnight before slicing. To freeze, cool completely then wrap tightly; it will keep up to 4 months in freezer. This loaf will also keep in refrigerator up to one month if tightly wrapped.

Recipe By : Jo Anne Merrill

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