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coconut Corn Bread (dominican Republic) 1/2 Cup Diced Mixed Candied Fruit
2 Tablespoons Dark Rum
1/3 Cup Granulated Sugar
1/3 Cup Butter Or Margarine, Softened
2 Eggs
1 Cup Coconut Cream
1 Cup Yellow Cornmeal
1 Cup All-purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1 Cup Shredded Fresh Coconut heat Oven To 375 Degrees F. mix Candied Fruit And Rum In Small Bowl; Reserve. beat Sugar And Butter In Large Bowl; Add Eggs, One At A Time, Beating Until Well Blended. Stir In Remaining Ingredients Except Candied Fruit Mixture And Coconut; Beat Until Smooth, About 30 Strokes By Hand. Fold In Candied Fruit Mixture And Coconut. Pour Into Greased 9 X 5-inch Loaf Pan. Bake Until Top Is Golden Brown And Wooden Pick Inserted In Center Comes Out Clean, 40 To 45 Minutes. Cool 20 Minutes; Remove From Pan. Cool Completely Before Slicing. |
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