Serve this moist loaf as a light snack with tea or as a dessert after dinner.
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2005
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 facts <b>Per slice:</b> about
- Sodium 321 mg
- Protein 6 g
- Calories 379.0
- Total fat 11 g
- Cholesterol 68 mg
- Saturated fat 6 g
- Total carbohydrate 66 g
- Iron 17.0
- Folate 22.0
- Calcium 6.0
- Vitamin A 16.0
- Vitamin C 3.0