Ingredients
2/3 cup unsalted butter
2/3 cup brown sugar
3 eggs
1 1/3 cup all-purpose flour
1 1/4 tsp baking powder
1/8 tsp. salt
1/3 cup milk
1 1/2 tsp rum extract OR Vanilla extract (this is preference, I prefer vanilla)
Directions
Heat oven to 350°F. Grease and flour pan; set aside. In medium bowl, beat the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour, baking powder, salt, milk and rum/vanilla extract. Pour into (6) miniature loaf pans (I'm unsure the baking time required for a large loaf, I found this recipe YEARS ago and it was for mini loaves, so feel free to pour in a larger dish and then just watch for the time) Bake 20-22 minutes until a inserted toothpick comes out clean. Cool 15 minutes in pan. Invert only cooling rack and cool completely. Decorate or glaze as desired.
Additional Notes: You can add pecans or walnuts into this and I do not cool completely before glazing with honey
The leaves are slowly changing here, Richard. The mountains are beautiful but here in the valley, it takes a bit more time! Thank you so much for dropping by! Have a blessed day,
ReplyDeleteKristin
This looks excellent. I'm going to make this!
ReplyDelete