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Orange-and-almond loaf with dried fruit




Source of Recipe


First published in Chatelaine's 01/1995 issue.


List of Ingredients




2 oranges
2 cups ( 500 mL) coarsely chopped figs, dates or apricots or a mixture of all three
2 cups ( 500 mL) all-purpose flour
2 tsp ( 10 mL) baking powder
1/2 tsp ( 2 mL) baking soda
1/2 tsp ( 2 mL) salt
1 egg
1/2 cup ( 125 mL) brown sugar
1 cup ( 250 mL) milk
1/4 tsp ( 1 mL) almond extract or 1 tsp (5 mL) vanilla
1/4 cup ( 50 mL) melted butter or vegetable oil
1/2 cup ( 125 mL) chopped toasted whole almonds

Recipe



1. Finely grate peel from 1 orange. Squeeze 2/3 cup (150 mL) juice from oranges and heat in a small saucepan set over medium heat. When hot, remove from heat and stir in figs, dates or apricots and grated peel. Cool to lukewarm while continuing with recipe

2. Preheat oven to 350F (180C). Butter a 9x5-inch (1.5-L) loaf pan. In a large mixing bowl, stir flour with baking powder, baking soda and salt. In another bowl, beat egg lightly, then stir in brown sugar. Stir in milk and almond extract or vanilla. Make a well in flour mixture and pour in egg mixture and melted butter. Stir until blended. Stir in fruit, including any liquid, and almonds.

3. Turn into pan and smooth top. Bake in centre of preheated oven until a skewer inserted in centre comes out clean, from 55 to 60 minutes. Cool in pan for 5 minutes, then cool on a rack.