Tested till perfect Date, Apricot and Orange Loaf

Date, Apricot and Orange Loaf

Serve this moist loaf as a light snack with tea or as a dessert after dinner.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005

Recipe4 out of 5 based on 4 ratings.
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  • Portion size 10 slices


  • 1/2 cup 1/2cupbutter, softened
  • 3/4 cup 3/4cupgranulated sugar
  • 2 tbsp 2tbspgrated orange rind
  • 2 2eggeggs
  • 2-2/3 cups 2-2/3cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupmilk
  • 1-1/2 cups 1-1/2cupschopped pitted datedates
  • 1/2 cup 1/2cupchopped dried apricotdried apricots
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Line 9- x 5-inch (2 L) loaf pan with parchment paper or grease; set aside.

In large bowl, beat together butter, sugar and orange rind until fluffy; beat in eggs, 1 at a time.

In separate bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Fold in dates and apricots. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Nutritional Information Per slice: about

cal 379 pro 6g total fat 11g sat. fat 6g
carb 66g fibre 4g chol 68mg sodium 321mg

% RDI:

calcium 6 iron 17 vit A 16 vit C 3
folate 22
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