This summer pasta salad with chicken and cashews is perfect for barbecues and other outdoor gatherings. It is stuffed with chicken, cashews, and crunchy veggies and has a mildly sweet, creamy sauce.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ⅛ cups butter
- 1 ⅓ cups white sugar
- 4 eggs
- 2 ½ teaspoons grated lemon zest
- 3 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 ½ cups raisins
- ½ cup brandy
Instructions
- Soak raisins in brandy for 1/2 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch, round pan.
- Cream butter with sugar. Add 4 eggs, lemon zest, flour, and baking powder. Mix well . Add brandy and raisins.
- Bake for about 50 minutes. Cut into wedges to serve.
Nutrition Facts
| Calories | 959 kcal |
| Carbohydrate | 130 g |
| Cholesterol | 216 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 23 g |
| Sodium | 623 mg |
| Sugars | 66 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
I omitted the brandy use sunquick juice concentrate. Other wise followed the recipe A to Z. Yummy ! Serve it with any kinds if icecream . Marvellous.!
I made this without the Brandy. It was WONDERFUL even without it. 🙂 (I “plumped” the Raisins in almost-hot Water for 10 minutes before adding. I think that helped.)
Really enjoyed this and I’m not even that big a fan of raisins. I sub’d 1/2 cup of the raisins for 1/2 cup of currants just because I had them on hand. It makes a wonderfully moist loaf…not really pudding-ish at all. Will enjoy this especially at breakfast time. 50 mins was spot on as far as baking time for me too. Thank you for this recipe!