Using different fruits you can make this tasty treat all year and celebrate the turn of the seasons too!
What's filling, sweet, and easy to carry and won't make you feel like you have a car tire around your middle? Orchard bread. Call it fruitbread, fruitcake, cherrybread, orchard bread, whatever you like. The basic concept is the same. Lots of delicious dried mixed fruits + a sweet bread base. It's delicious, it's wonderful any time of year, and if you wrap it properly, you'll be able to eat it before it turns into a doorstop.
Ingredients:
3/4 cup golden raisins
3 Tbsp amber rum
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
kosher salt
It doesn’t have to be this particular brand, but you want to make sure that it says unsulphured on the bottle so the recipe turns out right.
1/3 C packed brown sugar (dark or light will work, but we suggest light)
1 1/2 cups packed dried strawberry halves
1/3 c dried cherries
1/3 c dried cranberries
3 c walnut halves, lightly toasted
3 eggs
2 Tbsp unsulphured molasses (so this recipe wouldn't work with blackstrap)
2 tsp pure vanilla extract
Tools:
small microwave safe bowl, 9x5 inch loaf pan, parchment paper, large bowl, whisk, a small bowl (doesn't have to be microwave safe this time), silicon spatula, tin foil.
To start off, grab your small bowl, and toss in your golden raisins and rum. Cover them with a plate and microwave until their warm, not steaming, roughly a minute. Set that to the side, keeping it covered and check back on it in 15 minutes to give it a stir, and then again at the 45 minute mark. Leave it alone for a further 15 minutes, making it roughly an hour in total. At that point the raisins should have absorbed most of the rum. Drain off any liquor that's left to either use again at another point, or drink it yourself if you're over age.
Now preheat your oven to 300*F and make sure that there is a rack in the middle of the oven. Grab your loaf pan and parchment paper. Measure out two sheets of parchment paper, one going lengthwise and one going crosswise. You want enough paper here to push down into the corners of the pan and still have 'handles' hanging over the sides. Start from one corner and work to all of the others, slowly smoothing the paper into the corners so that it's flush. Any bumps or wrinkles in the paper or going to lead to bumps or wrinkles in the bread. Use a stick of butter and apply a layer to the parchment paper, making sure to coat everything within the pan.
Next up, grab your flour, baking powder, baking soda, 1/2 tsp of your salt and then your brown sugar of choice. Whisk all of it together in a large bowl and make sure to break up any clumps as you go. Set aside your whisk and add in your strawberries, cherries and raisins and toss to coat everything. Add in the walnuts and toss again to combine and coat the walnuts.
Take a clean small bowl and your whisk and beat together the eggs, molasses, and vanilla until everything is well mixed. Now grab your spatula and add your fruit-nut mixture, folding and mixing to combine and coat all of the pieces with the batter. You want to make sure that there aren't any pockets of dry ingredients on the bottom or at the edge of the bowl. Pour the batter into your loaf pan, scraping the bowl to get any remaining bits into the pan. Tap the pan against the counter several times to release any air bubbles, and use the spatula to smooth the top into an even layer.
Bake the cake for an hour, rotating the pan after 30 minutes. If your bread is browning too much at the halfway mark, you can cover it loosely with a tent of foil. When the top is a deep golden brown, it's done! Remove it from the oven and place to pan on a wire rack to let it cool.
When it's finally cool, grab the handles you left yourself and remove the loaf from the pan. Use a bread knife and cut it into thin slices and serve. IF you have any leftovers, they can be wrapped well in wax paper and store it in an airtight container for a week at room temperature.
You can serve it with various butters or fruit jams for a delicious snacks or breakfasts. You could also work up a quick icing with milk and powdered sugar and drizzle it across the top.
Courtesy of Peggychoucair
So, what do you think? Are you up for doing some experimental baking this weekend? What other fruits would you add into the mix? Let us know in the comments below or over on our Facebook.
If you ended up here instead because your stove isn't working properly, give us a call! You can get hold of us at ((214) 599-0055) or by going to our website to set up an appointment that works for you.