White Nut Loaf

I’d try it with walnuts, most likely. There is a Betty Crocker version of this recipe, but that version calls for no oil or shortening at all and different proportions, which seems slightly odd, since Wesson was often cross-promoted with Betty Crocker in the 1940s and 1950s. (Wesson was never actually a General Mills product; at present, General Mills still exists, and Wesson is owned by ConAgra.)

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


White Nut Loaf

Mix together thoroughly:
3/4 cup sugar
2 Tbsp. soft shortening or cooking oil such as Wesson
1 egg

Stir in:
1 1/2 cups milk

Sift together and stir in:
3 cups sifted flour
3 1/2 tsp. baking powder
1 tsp. salt

Blend in 3/4 cup chopped nuts.

Pour into a well-greased loaf pan 9-1/2 x 5-1/4 x 2-3/4″. Let stand 20 min. before baking.

Bake 60 to 70 minutes at 350 degrees until wooden pick thrust into center comes out clean. Serve warm or cold. Cut with a thin sharp knife to prevent crumbling.

Yesterdish reminder: If you use a non-aluminum baking powder like Rumford or Canada’s favorite Magic Baking Powder, cut the standing time to two minutes. Also, looking at the proportions here, you could use Bisquick altogether and just add milk, sugar, egg and nuts. Just saying. If you happen to have Bisquick on your shelf, that’s an option.

Leave a Reply

Your email address will not be published.
Required fields are marked:*