Recipe: Honey Nut Loaf (using nutmeg, cinnamon, carrot and orange peel)

HONEY NUT LOAF

"Freeze this to have on hand when you need a dessert bread."

1/2 cup margarine (not diet)
1/2 cup light cream
1/2 cup honey
3 teaspoons ground cinnamon, divided use
2 cups finely chopped nuts
3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 cups shredded carrots
1 tablespoon grated orange peel
1 cup vegetable oil
3/4 cup water
4 large eggs

Line 2 loaf pans (9 5 3-inches) with aluminum foil. Then grease the foil.

In a saucepan combine margarine, cream, honey and 2 teaspoons cinnamon. Bring to a boil and cook 1 minute. Stir in 1 1/2 cups finely chopped nuts. Cool mixture. Set aside.

In a large mixing bowl, combine flour, sugar, baking soda, salt, the remaining 1 teaspoon cinnamon and nutmeg. Stir in carrots, grated orange peel, and 1/2 cup finely chopped nuts.

Combine oil, water and eggs; add to dry ingredients. Mix only until dry particles are moistened.

Place 1 cup batter in each pan, then top with 1/2 cup nut mixture. Cover with another cup of batter then 1/2 cup nut mixture again. Finally top with remaining batter.

Bake in preheated 350 degree F oven for 65-75 minutes. Center will crack and should feel dry to touch. Cool 15 minutes then remove from pan. Store overnight before slicing. This loaf will also keep in refrigerator up to one month if tightly wrapped.

To freeze, cool completely then wrap tightly; it will keep up to 4 months in freezer.

Makes 2 (9x5-inch) loaves
Source: Jo Anne Merrill