Ingrédients pour Italian Burgundy Wine Sweet Bread
- ½ cup drained raisins
- 1 cup (2 sticks) softened butter
- ½ cup shortening
- 1 ½ cups granulated sugar
- 4 large eggs
- 4 cups all-purpose flour
- Cocoa
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Allspice
- Nutmeg
- 1 cup Burgundy wine
- 1 cup chopped walnuts or pecans
- 1 cup cold water
- 2 teaspoons baking powder
- ½ teaspoon salt
- generously sifted powdered sugar
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Comment préparer Italian Burgundy Wine Sweet Bread
- Place 1 cup raisins in a saucepan with 1 cup cold water. Bring to a boil, then drain completely and measure out ½ cup drained raisins.
- Cream together 1 cup (2 sticks) softened butter, 1 ½ cups granulated sugar, and ½ cup shortening until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together 4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Add the sifted dry ingredients to the wet ingredients alternately with 1 cup Burgundy wine, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the ½ cup drained raisins and 1 cup chopped walnuts or pecans.
- Grease and flour three 9x5x3 inch loaf pans. Divide the batter evenly among the pans.
- Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- Just before serving, sift powdered sugar generously over the top of each loaf.
Nutrition Information (Approximate per serving)
Sodium
117 g
Sugar
783g
Fat
321g
Carbs
123g
