I have been really slacking on blogging lately.. friends, please excuse me if i have not been dropping by your blogs lately and to many of you, i know i have always been a late comer to your blogs, i will try to catch up with all of you the best i can.
I made this bread couple of weeks back when i first knew that the 'star' featured for this month is Miss Nigella Lawson. After making this very good delicious bread, i went on and marked a few more of her recipes and i said i want to make this and this and that..but then it didnt happen..and i just wanted to rest. I have a few more posts for this month blog events and i hope i can just do it quickly before the end of the month. By the way, this bread is really worth trying, the texture is really nice and soft and the flavour is great..at times i find it hard to express how good something is, but i am pretty confident if you are making this, you will going to love it too. Happy baking.
Recipe ( from Nigella's How to be a Domestic Goddess ) with minor changes
makes 1 loaf in 9 x5 inch loaf pan, greased and lined with baking paper
100 gm golden raisins/ dried cranberries
75ml dark rum
175 gm plain flour/cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
125gm unsalted butter , melted
2 large eggs
1 cup mashed very ripe bananas
60gm chopped pecans/walnuts
1tsp vanilla extract
1. Put the raisins/dried cranberries and rum in a small saucepan and bring to boil, remove from heat , cover and leave for an hour then drain.
2.Preheat oven to 170C . Put the flour, baking powder, baking soda and salt in a medium sized bowl and combine well. In a large bowl, mix rhe melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then with a wooden spoon, stir in the nuts, drained cranberries and vanilla extract.
3. Add the flour mixture, 1/3 at a time, stirring well after each addition. Scrape the batter into the loaf pan and bake in the middle oven for 1-11/4 hours or until a cake tester inserted in comes out clean. Leave in the pan on a rack to cool.
* I noticed that there is a slight difference comparing the above recipe from the book versus the one in the web here, the amount of flour and butter. For that, i have used the flour and butter amount as per in the web.
Linking this post to Cook Like A Star organised by Zoe of Bake for Happy Kids, co hosting with Joyce of Kitchen Flavours and Anuja of Simple Baking
Also linking this to Cook Your Books #3 hosted by Joyce from Kitchen Flavours