Tuesday, September 16, 2014

Dried Fruit and Nut Loaf

This is such an iconic Christmas recipe. It's filled with dried fruits and nuts. It's not overly sweet like other fruitcakes and fruit and nut loaves. And it's not drenched with Brandy. It's adapted from a recipe in Chefs Catalog.

Here's what you'll need:
Preheat the oven to 300 degrees.
1 - 9"X5" Loaf Pan, brushed with Pan Release Mix, line the bottom with a piece of parchment paper and brush it with Pan Release Mix. (Recipe to follow.)

3/4 C Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 C Brown Sugar
A combination of chopped nuts:
1 C Pecans
1 C Hazelnuts
1 C Almonds
A combination of chopped dried fruit:
1/2 C Dried Cranberries
1/2 C Dried Cherries
1/2 C Dried Dates
1/2 C Dried Figs
1/2 C Dried Pineapple
1/2 C Dried Apricots
3 Large Eggs
Seeds from 1 Vanilla Bean

In a large mixing bowl. sift together:
Baking Powder
Baking Soda
Mix well by hand to coat well.

In a large bowl with an electric hand mixer:
Beat 5 minutes.
Add to Fruit and Nuts and stir by hand with a wooden spoon, just to combine well.

Pour batter into the pan.
Bake for 60 - 75 minutes, until golden brown and the sides begin to pull away from the pan. If it browns too much, cover with a piece of foil.
Remove the pan to a rack and cool for 15 minutes.
Invert the loaf on to the rack and cool completely.

Peace in the Kitchen!

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