Tea And Lime Loaf Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 8x4- or 9x5-inch loaf pan with shortening or spray with cooking spray; lightly flour.
• In medium bowl, mix flour, 3/4 cup sugar, the baking powder and salt; set aside.
• In another medium bowl, stir egg, buttermilk, oil, lime peel and 1 tablespoon of the lime juice with spoon until well blended. Add buttermilk mixture to flour mixture and stir just until moistened (some lumps will remain). Spread in pan.
• Bake 50 to 60 minutes or until golden brown and toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix remaining 2 tablespoons lime juice and 1 tablespoon sugar.
• Brush lime juice mixture over top of warm bread. Cool in pan on cooling rack 10 minutes; remove bread from pan to cooling rack. Cool completely, about 1 hour. When completely cool, wrap in plastic wrap. Bread is best served the next day.

Steps:

• Preheat oven to 350 degrees F.
• Cream together margarine, sugar and coconut extract.
• Beat in eggs, one at a time, until well blended.
• Blend in buttermilk.
• Sift in flour, baking powder, baking soda and salt.
• Add lime rind and stir until just moistened.
• Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan and bake about 35 minutes until it tests done.
• Cool in pan 5 minutes then glaze immediately.
• GLAZE: Combine lime juice, coconut extract and sugar in a saucepan over low heat until sugar is dissolved, brush over hot cake until all is asborbed.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

Steps:

• Preheat the oven to 180°C/fan oven160°C/gas 4. Grease and line the base of a 900g (2lb) loaf tin with greaseproof paper.
• Using an electric whisk beat together the butter and sugar until light and creamy.
• Add the lime zest and juice to the mashed avocado, then beat this into the butter mixture. Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract.
• In a separate bowl, sift together the flour, salt, baking powder and baking soda. Use a large metal spoon to fold half into the avocado mixture. Stir in the buttermilk, then fold in the remaining flour mixture.
• Transfer the cake mixture to the prepared tin and smooth over the top.
• Bake for 55 minutes - 1hr until a skewer inserted in the middle comes out clean. If the loaf is browning too quickly, cover lightly with a piece of foil.
• Remove from the oven then leave to cool for 15 minutes. Remove from the tin, peel away the paper and leave on a wire rack to cool completely before icing.
• To make the icing, mix the avocado with half the lime zest and the juice.
• Cream the butter using an electric whisk, then beat in the avocado mixture. Slowly add the icing sugar, whisking well to combine. Spread thickly over the top of the cooled cake and sprinkle with the remaining lime zest.

Steps:

• Preheat the oven to 350 degrees.
• Beat the cake ingredients together for three minutes. Pour into 9 mini-loaf pans (or you could use a large Bundt pan) sprayed with non-stick spray. Bake 25 min (mini loaf pans) or until a toothpick comes out clean. Cool in pans on a wire rack.
• In a small saucepan, stir together the syrup ingredients over medium low heat.
• Remove the cakes from the pan and place upside down on the wire rack with a pan underneath to catch any syrup. Poke holes in the bottoms with a skewer and drizzle on the syrup.
• Cool cakes completely and turn right-side up.
• Stir together the glaze ingredients and glaze cakes when completely cooled. Gift wrap in plastic and tie with a bow or store in an air-tight container.