These festive fruit-studded loaves are special enough for Christmas morning. Instead of the cherries and mixed peel, you can use a candied fruit mix.
- Portion size 12 servings
- Credits : Holiday Celebrations: 2007
Ingredients
Almond Icing:
Method
Sweet Yeast Dough recipeLine two 8- x 4-inch (1.5 L) loaf pans with parchment paper or grease; set aside.
Punch down dough. Turn out onto lightly floured surface. Remove 1 tbsp (15 mL) of the cherries; set aside. Knead remaining cherries, mixed peel and currants into dough. Divide in half; shape each into ball. Cover with plastic wrap; let rest for 15 minutes.
Pat each ball into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch along bottom to smooth and seal. Fit, seam side down, into prepared pans. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
Bake in centre of 375°F (190°C) oven until golden and loaves sound hollow when tapped on bottom, about 30 minutes. Remove from pans; let cool on racks. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 1 month.)
Almond Icing: In small bowl, stir together sugar, cream and almond extract; spread over top of loaves. Top with reserved cherries.
Nutritional facts Per slice: about
- Sodium 120 mg
- Protein 3 g
- Calories 142.0
- Total fat 3 g
- Cholesterol 21 mg
- Saturated fat 2 g
- Total carbohydrate 26 g
%RDI
- Iron 9.0
- Folate 24.0
- Calcium 1.0
- Vitamin A 3.0
