Fruited Sherry Bread
Nutrition :
294 calories,
5 stars -
based on 91 reviews
Yield : 1 - 9x5 inch loaf
Ingredients
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¾ cup dried figs¾ cup raisins¾ cup dried apricots3 tablespoons chopped crystallized ginger⅔ cup dry sherry1 teaspoon orange zest1 cup chopped walnuts2 tablespoons unsalted butter, softened¾ cup white sugar1 egg, beaten1 cup milk2 ¼ cups unbleached flour1 ½ teaspoons baking powder½ teaspoon ground allspice1 teaspoon salt
Directions
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Place the dried fruit into a small saucepan with the crystallized ginger, sherry, and orange rind. Bring mixture to a boil, remove pan from heat, cover and let cool for 30 minutes. Place walnuts on a baking sheet and toast until golden, about 10 minutes; set aside to cool. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.In a large bowl, cream the butter and sugar. Beat in the egg and then the milk. Combine the flour, baking powder, allspice and salt, stir slowly into the egg mixture. Do not over mix. Fold in the walnuts and cooled fruit mixture. Pour the batter into the prepared loaf pan.Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Let the loaf cool in the pan 15 minutes before removing it to a wire rack to cool. When the bread has cooled completely, wrap it in plastic. It tastes better if left to sit for a day, and it s especially good with butter or cream cheese.
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