Tuesday, April 14, 2009

Apricot Nut Bread

This recipe came from Gourmet magazine. I first made it for a buffet that we had after Patrick's baptism in Birmingham. I still make these for Christmas. They are just delicious served with ham.

Preheat oven to 375

6 oz dried apricots, chopped
1/2 cup currants
2 tbl softened butter
1 cup light brown sugar
1 egg
3/4 Cup milk
3/4 cup orange juice
1 tbl grated orange rind
3 cup flour
3 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3/4 Cup chopped pecans

Combine fruits with 1 cup boiling water; let stand 20 minutes & drain.

Cream butter & sugar; add eggs, milk, oj, and rind. Sift dry ingredients together and add. Place in well buttered 7 1/4 x 3 11/2" pans. Bake 60-80 minutes. (Reduce heat to 350 if loaves brown too fast.) Cool 10 minutes & turn out onto racks. Makes 2 loaves.

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