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“This recipe is my adaptation from a holiday raisin bread which was submitted to my home Church "Heavenly Delights" cookbook printed in 1991. I jazzed it up with additional seasonings, cornmeal, rum and a glaze. In addition, I simmered the raisins in boiling water to plump them up. I receive many requests for this one. Enjoy!”
READY IN:
1hr 15mins
SERVES:
10-12
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Place raisins in 2 cups boiling water and simmer for 5 minutes; drain and add cold water to cool until raisins are lukewarm. Then drain and place on papertowel.
  2. Cream butter, sugars, cinnamon, nutmeg, and ground clove.
  3. Beat in eggs until light and fluffy. Add milk and spiced rum. Beat to blend.
  4. Gradually stir in flour, cornmeal, baking powder, salt, and baking soda.
  5. Fold in shredded apples, your choice of nuts, and raisins. You may dust raisins with flour first.
  6. Spoon into greased and floured 5 x 9 inch loaf pan.
  7. Make glaze by whisking 1 beaten egg with 1 tablespoons sugar.
  8. Brush glaze on top of batter in loaf pan.
  9. Bake in preheated 350 degree oven for about 1 hour or until bread passes toothpick test!

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