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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This makes a nice moist loaf that was surprisingly mild-tasting. However, I used fresh raspberries rather than frozen in syrup, which may have made a difference in the intensity of raspberry flavoring (I also was a bit shy of 10 oz. ) It baked up a nice deep shade of brown rather than reddish. It has a nice texture and is not overly sweet. I sprinkled it with powdered sugar; I think it would be good with a bit of a glaze as well, maybe even white chocolate. Ingredients:
1 (10 ounce) package frozen raspberries in light syrup, thawed |
2 eggs |
1/2 cup vegetable oil, plus |
2 tablespoons vegetable oil |
1 cup sugar |
1 1/2 cups flour |
1 teaspoon cinnamon |
1 teaspoon baking soda |
Directions:
1. preheat oven to 350.
2. puree the raspberries along with their syrup in your food processor fitted with a metal blade till smooth. Strain and discard the seeds.
3. place the eggs, oil, sugar in a bowl of an electric mixer.
4. Mix at medium speed for about 3 minute add the raspberry puree and blend well.
5. Add the flour, cinnamon and baking soda and mix the batter for about 1 min at low speed.
6. Scrape the dough into a buttered 9 by 5 inch loaf pan.
7. Bake till a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
8. Cool for 30 minutes, remove from pan and cool completely on a wire rack.
9. Wrap tightly in plastic wrap.
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