1 3/4 c Sifted flour
1 ts Soda
1/4 ts Salt
1 ts Cinnamon
1/2 ts Cloves
1/2 c Butter or shortening
1 c Sugar
1 Egg; well beaten
1 c Raisins; finely cut and
-floured
1 c Pecans; finely cut and
-CREOLE BUTTER FROSTING-
-floured
1 tb Cocoa
3 1/2 tb Strong hot coffee
1 1/2 tb Butter
2 c Confectioner’s sugar
1/8 ts Salt
1 ts Vanilla
Sift flour once, measure; add soda, salt, cinnamon and cloves; sift
together three times. Cream butter thoroughly; add sugar gradually,
creaming together until light and fluffy. Add eggs, raisins and pecans,
mixing well. Add flour alternately with applesauce, a small amount at a
time. Beat after each addition until smooth. Pour into greased loaf pan,
7x5x3 inches, and bake in 350 degree oven for 1 hour. May be served
unfrosted or spread with Creole Butter Frosting.
To make Creole Butter Frosting: Mix cocoa with hot coffee. Cream butter;
add sugar, salt, coffee and vanilla. Beat until smooth.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings