Date, Apricot and Orange Loaf
Serve this moist loaf as a light snack with tea or as a dessert after dinner.
Servings: 10 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 379 |
| pro | 6 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 66 g |
| fibre | 4 g |
| chol | 68 mg |
| sodium | 321 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 17% |
| vit A | 16% |
| vit C | 3% |
| folate | 22% |
-
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) grated orange rind
2 eggs
2-2/3 cups (650 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) milk
1-1/2 cups (375 mL) chopped pitted dates
1/2 cup (125 mL) chopped dried apricots
Preparation:
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.)
Additional Information
Source
Canadian Living Magazine: November 2005
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