Mini Brandied Fruit Nut Loaves
7 people added this to their Recipe Box
This recipe makes 18 servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 232 |
| pro | 4 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 49 mg |
| sodium | 180 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 10 |
| vit A | 10 |
| folate | 18 |
This makes three mini loaves, which are perfect for keeping extra on hand in the freezer or to give as hostess gifts without having to bake a whole loaf.
Ingredients
- 1 cup slivered dried apricots
- 1/2 cup brandy or orange juice
- 1/4 cup golden raisins
- 2/3 cup butter, softened
- 1 cup packed brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup walnut halves, chopped
Preparation
In large measure, toss together apricots, brandy and raisins; cover and microwave on high for 1 minute or until steaming. Let cool.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir half into batter. Stir in apricot mixture and all but 1/4 cup (50 mL) of the walnuts. Stir in remaining flour mixture until blended.
Scrape into three 5-3/4- x 3-1/4-inch (625 mL) greased foil loaf pans. Sprinkle remaining walnuts down centre of each. Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, about 1 hour. Let cool on rack. (Make-ahead: Remove from pans; double wrap each in foil and freeze for up to 1 month.)
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir half into batter. Stir in apricot mixture and all but 1/4 cup (50 mL) of the walnuts. Stir in remaining flour mixture until blended.
Scrape into three 5-3/4- x 3-1/4-inch (625 mL) greased foil loaf pans. Sprinkle remaining walnuts down centre of each. Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, about 1 hour. Let cool on rack. (Make-ahead: Remove from pans; double wrap each in foil and freeze for up to 1 month.)
Additional information : Tip: These loaves can also be made in the toaster oven, but you may need to cover tops loosely with foil during the last 20 minutes to prevent overbrowning.
Source : Canadian Living Magazine: March 2007
Related content
-
Honey Nut Baklava Roll
Featuring the Test Kitchen's take on Greek cuisine, our "Greece: The Sequel" menu for 8 is topped...
-
Anna Kapelos' Phyllo Fruit Slices
Our friend George Kapelos has shared many holiday occasions with our family, as well as this...
-
-
Yogurt Bran Muffins
Get everyone off to a healthy start with a batch of these nutritious muffins.
