1/2 cup shortening
2 tablespoons white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg
1 cup whole wheat flour
1 cup raisins
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon almond extract
1/4 cup pecans (optional)
1 cup brown sugar
1/4 cup evaporated milk
1 tablespoon margarine
1 tablespoon lemon juice
1/4 cup soy sauce
1/4 cup brown sugar
1 cup chopped pecans
1 cup chopped almonds
1/8 teaspoon vanilla extract
In a medium bowl, cream together the shortening and white sugar until smooth. Beat in cornstarch, then stir in the vanilla and salt. Gradually beat in the egg and brown sugar until well blended. Stir in the flour, mix well, then stir in the raisins and pecans. Mix until well blended. Gradually beat in the egg, flour mixture. Stir in the cornstarch mixture, and pour into greased 9x13-inch baking pans.
Bake at 350 degrees F (175 degrees C) for 35 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool loaf completely in pan juices, covered with plastic wrap.
In a small bowl, mix brown sugar, evaporated milk, margarine, lemon juice, soy sauce, brown sugar, and pecans. Stir in almonds and vanilla.
Generously spray greased 9x13-inch baking pans with nonstick spray. Pour batter into prepared pans.
Bake in preheated oven for 35 to 40 minutes, or until center of the loaf springs back when pressed lightly.
Great recipe! I applied right on a stick of butter. Then I put a wide layer of creamy cheese on top and baked it. It was incredibly tasty & went perfectly with soup.-) Bon Appetit!
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