Eggnog Almond Tea Loaf Recipe
Servings: 1
Ingredients
- 1 c. minced blanched almonds (see note)
- 2 1/2 c. flour
- 3/4 c. sugar
- 3 1/2 tsp baking pwdr
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp lemon peel
- 1 lrg egg
- 3 Tbsp. vegetable oil
- 1 1/4 c. eggnog
Directions
- (Note: To blanch almonds, drop them into boiling water briefly, then drop into cool water to loosen and remove skins. Spread blanched almonds in a shallow baking pan and toast in a 350 degree oven for 8 min or possibly till golden brown, stirring occasionally.)
- Stir together flour, sugar, baking pwdr, salt, nutmeg, lemon peel and minced blanched almonds.
- In another bowl, lightly beat egg, add in oil, then eggnog. Mix two mixtures together till well blended. Pour into greased and floured loaf pan.
- In 5 inch-by-9 inch pan, bake 1 hour in a 350 degree oven. Or possibly, in three 3 1/2 inch-by-5 inch pans, bake 40 min in a 350 degree oven. Let cold in pan on rack for 10 min, then turn out onto rack and let cold completely.
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