Italian Rice
INGREDIENTS:
1 lb Seedless raisins
2 c Water
1 ts Baking soda
1/2 c Soft butter
1 1/2 c Sugar
3 lg Eggs
1 ts Salt
1/2 ts Ground cloves
1/2 ts Ground nutmeg
2 ts Ground cinnamon
3 c Cake flour
2 c Chopped walnuts
1 lb Seedless raisins
2 c Water
1 ts Baking soda
1/2 c Soft butter
1 1/2 c Sugar
3 lg Eggs
1 ts Salt
1/2 ts Ground cloves
1/2 ts Ground nutmeg
2 ts Ground cinnamon
3 c Cake flour
2 c Chopped walnuts
Here's a yummy dessert from The Complete Around the World Cookbook.
1. Plump raisins by cooking them in water 10 minutes; strain and reserve 1 cup liquid.
2. Add baking soda to reserved raisin liquid; set aside.
3. Cream together butter, sugar, eggs, salt and spices until fluffy.
4. Add flour and liquid alternately, beating well after each addition.
5. Stir in raisins and nuts; beat thoroughly.
6. Pour into a well-greased 1-inch tube pan; bake in preheated 325 degree oven 1 1/2 hours, or until a toothpick inserted in center comes out clean.
7. Cool on wire rack before removing from pan.
1. Plump raisins by cooking them in water 10 minutes; strain and reserve 1 cup liquid.
2. Add baking soda to reserved raisin liquid; set aside.
3. Cream together butter, sugar, eggs, salt and spices until fluffy.
4. Add flour and liquid alternately, beating well after each addition.
5. Stir in raisins and nuts; beat thoroughly.
6. Pour into a well-greased 1-inch tube pan; bake in preheated 325 degree oven 1 1/2 hours, or until a toothpick inserted in center comes out clean.
7. Cool on wire rack before removing from pan.