How to make it

  • Dissolve yeast in water till foamy.
  • Combine with warm milk, flour and mix until combined.
  • Cover and let stand in a warm place 1 hour.
  • Stir down with egg and margarine.
  • Combine dry ingredients and stir well into mixture.
  • Blend in raisins.
  • Mixture will be a thick batter.
  • Place in an greased and floured 9 x 5 loaf pan.
  • Bake in a preheated 350 oven 45 minutes or until golden and tested done ( toothpick in center will come out clean ).
  • Remove to rack to cool.
  • Cool in pan 5 minutes and carefully remove.
  • Blend icing ingredients smooth and drizzle over warm cake.
  • Serve warm or at room temperature.
  • Note: I often use buttermilk instead of regular milk in the recipe and the texture is softer and the loaf not as tall but still very delicious.

Reviews & Comments 4

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    " It was excellent "
    momoften ate it and said...
    Sounds great. Will place on the counter to make for breakfast.
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  • borinda 7 years ago
    Your milk observation... sugar in the milk, brilliant! I haven't done the sponge method much because I am incredibly lazy but your recipes work... I am going to try this next cool weekend.
    Thanks.
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  • midgelet 7 years ago
    I have been baking close to 40 years and esp love yeast baking. No you don't need sugar right off in the yeast liquid!! Always make sure you yeast has a good expeiration date. This also uses the sponge method, meaning the yeast is combined with the milk and flour and set aside. Then all the ingrdients create a good environment for the yeast to rise ( also milk has natural sugar in it! )
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  • borinda 7 years ago
    Your photo looks delicious and enticing. It's a dreary day here so clearly I am responding like Pavlov's dogs to a cozy recipe.
    Question - do you successfully proof the yeast without sugar and definitely get results you're pleased with? I'm happy to not add the sugar or honey but was taught to use those to activate and liven up the yeast. I am happy to learn... ;-)
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