Courtesy of Cooking Club of America
A delicious loaf featuring the flavors of nutmeg, carrots, honey and cinnamon.
In medium saucepan, combine butter, cream, honey and 2 teaspoons of the cinnamon. Bring to a boil over medium-high heat. Boil 1 minute. Stir in 1 1/2 cups of the walnuts. Cool to room temperature (about 20 minutes). Meanwhile, heat oven to 350°F. Line 2 (9x5-inch) loaf pans with foil; generously grease foil.
In food processor, combine remaining 1/2 cup nuts and 1 teaspoon cinnamon, and all remaining ingredients except carrots. Process until dry ingredients are moistened. Pour into large bowl; stir in carrots. Place 1 cup batter in each pan. Top each with 1/2 cup walnut mixture. Repeat layers. Top each with half of remaining batter.
Bake 1 hour 10 minutes or until center is dry to the touch and toothpick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans; remove foil. Cool completely on wire racks. Wrap loaves tightly; refrigerate overnight before slicing.
PER SLICE: 340 calories, 18.5 g total fat (5 g saturated fat), 4 g protein, 41 g carbohydrate, 45 mg cholesterol, 295 mg sodium, 1 g fiber
COPYRIGHT: Cooking Pleasures Magazine, North American Membership Group Inc. All rights reserved.
This recipe was provided courtesy of the Cooking Club of America, North
America's largest cooking organization. Click
Here - For a FREE Trial Membership in the Club, and a free
copy of the Members-Only magazine, Cooking Pleasures.