Orange Prune Sour Cream Loaf
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This recipe makes 16 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 205 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 44 mg |
| sodium | 198 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 8 |
| vit C | 3 |
| folate | 10 |
Nice enough to serve for dessert with fruit or to have with a cup of tea or coffee, this delicious loaf is quick and easy to make
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup quartered pitted prunes
- 2 tbsp coarsely grated orange rind
- 1 cup sour cream
- Glaze:
- 2 tbsp granulated sugar
- 2 tbsp orange juice
Preparation
In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. In separate bowl, stir together flour, baking powder, baking soda and salt ; remove about 2/3 cup (150 mL) and toss with prunes and orange rind. Set aside.
Alternately mix remaining flour mixture and sour cream into butter mixture, starting with flour mixture and making 2 additions of each. Sprinkle with prune mixture; stir just until blended.
Grease 9- x 5-inch (2 L) loaf pan; line bottom with waxed paper. Spread batter in pan; bake in centre of 350°F (180°C) oven for 55 to 60 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes; remove pan and peel off paper.
Glaze: Dissolve sugar in juice; brush over loaf. Let cool. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Alternately mix remaining flour mixture and sour cream into butter mixture, starting with flour mixture and making 2 additions of each. Sprinkle with prune mixture; stir just until blended.
Grease 9- x 5-inch (2 L) loaf pan; line bottom with waxed paper. Spread batter in pan; bake in centre of 350°F (180°C) oven for 55 to 60 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes; remove pan and peel off paper.
Glaze: Dissolve sugar in juice; brush over loaf. Let cool. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Source : Canadian Living Magazine: May 2002
- Keywords : Dessert; Tea time; Prunes; Sour Cream; Bake; Make-Ahead; Oranges;
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