1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup butter
2/3 cup sugar
3/4 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 beaten eggs
1 cup mashed ripe banana
3 tablespoons Grand Marnier
1/2 cup chopped walnuts
Preheat oven to 350 F. Sift together flower and baking powder, set aside. Cream butter, gradually add sugar, grated lemon and orange rinds, and blend until smooth. Beat in eggs, mashed banana, and Grand Marnier. Add flour-baking powder mixture a little at a time, stirring thoroughly.
Yield: 1 loaf.
ORANGE-BRANDY FRUIT CUPS
Macerated fruit cocktails go well with banana bread and coffee; serve them instead of an after-dinner drink if you like, or as a dessert to be followed by Pink Squirrels.
Select fresh fruit in season, peel, remove seeds or cores, and chop into bite-size pieces. Place in large bowl and fill with orange juice to cover fruit. Add 1/2 cup brandy. Marinate, covered, 24 hours. To serve, drain fruit and place in sherbet glasses or punch cups.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
I have this wonderful set of recipe cards that I received as a birthday gift from Lori Masone. The Fish House Punch made my 40th birthday memorable!
Reblogged this on Our Cocooning World and commented:
Have to make this recipe soon. Thanks!