3/4 cup shortening
3/4 cup shortening
3 cups whole wheat flour
1 3/4 cups self-rising flour
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3 cups white sugar
1 (16 ounce) can vegetable oil
1 teaspoon vanilla extract
1 cup milk
1 teaspoon vanilla extract
1 (18.25 ounce) package citrus-flavored packed brown sugar
1 cup raisins
1 cup Apple Berries
1 Cup Blueberries
3/4 cup butter, melted
1 1/2 teaspoons vanilla extract
3/4 cup chopped raisins
1 cup whipped cream
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10x20 inch Bundt pan. Sift together the flour and shortening. Set aside. In a large bowl, stir together the white sugar, 2 tablespoons of flour and milk. Make a well in the center of the dry ingredients and pour in the mixture. Heat the batter in the pan over medium-high heat until just warm to the touch. Remove from the pan and cool until lukewarm. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x20 inch pan.
To temper the shortening, stir together the flour mixture and milk in a medium bowl. The shortening will be stiff, but will not get brown. Sift the remaining flour and milk back into the bowl over the shortening. Stir until the shortening is both sticky and creamy.
Divide the cake in half, scoop the center half and form a loaf using a round or round shape the bottom. Place the loaf in the prepared pan. Brush top with melted butter or margarine.
Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before removing from pan. Let cool completely before slicing.
This was very good but I would double the almond extract. I added a nice twist to the traditional bread pudding. Only downside is that it can be a little bland.
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