Red raspberry quick bread

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Ingredients / Lbs. Ozs. / Method

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Butter 4 lb.

Sugar 3 lb. 12 oz.

Nulomoline 4 oz.

Combine. Mix at 2nd speed of 3-speed mixer for 2 minutes.

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Cake flour, sifted 4 lb. 8 oz.

Baking powder, sifted 2 oz.

Eggs 4 lbs.

Gradually add flour and baking powder, alternating with eggs. Mix at 2nd speed until blended. Continue mixing for 2 minutes.

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Frozen red raspberries, crushed 2 lb. 8 oz.

Stir into batter by hand. Do not overmix.

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Instructions: Deposit batter into greased 1-lb. Ioaf pans. Bake at 380·F for 40 minutes. Yields about 171-lb. Ioaves.