Page 161 - UMass2018_CookBook
P. 161
Preparation (CONTINUED)
4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture and beat on low speed until combined. Divide the batter evenly between the prepared pans.
5. Bake until a toothpick inserted into the center of a loaf comes out clean, 40 to 50 minutes.
6. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
7. To make the icing, sift the confectioners’ sugar into a medium bowl and set aside. Brown the butter in a skillet as instructed in Step 2; it will take less time because it’s a smaller quantity of butter. Let cool for 10 minutes, then whisk in the vanilla. Add the butter mixture to the bowl with the confec- tioners’ sugar and whisk until it reaches a spreadable consistency, adding a little milk if the icing is too thick.
8. Spread the icing over the cooled loaves and let stand for 30 minutes before slicing.
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