Description
Discover a treasure trove of delicious and nostalgic Grandma’s recipes that will transport you back to simpler times. Learn to recreate classic dishes with a touch of love and tradition.
Ingredients
- 2 cups (480 ml) all-purpose flour (240 grams)
- 1 cup (240 ml) granulated sugar (200 grams)
- 1/2 cup (120 ml) vegetable oil, softened (113 grams)
- 1 teaspoon (5 ml) baking powder (5 grams)
- 1/2 teaspoon (3 ml) baking soda (2.5 grams)
- 1/4 teaspoon (1 ml) salt (1.5 grams)
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract (5 milliliters)
- 1 cup (240 ml) whole milk (240 milliliters)
- 1/2 cup (120 ml) chopped walnuts (60 grams)
- 1/2 cup (120 ml) dried apricots (75 grams)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk.
- Mix until just combined.
- Fold in the chopped walnuts and raisins gently.
- Pour the batter into the prepared loaf pan.
- Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes.
- Remove from the pan and transfer to a wire rack to cool completely.
Notes
- Toast walnuts for a richer flavor. Soak apricots in warm water to plump them up before chopping. Use room temperature eggs for better batter incorporation.
