The Daily Observer - - LIFE -

2 cups (500 mL) all-pur­pose flour 1½ tsp (7.5 mL) bak­ing pow­der 1 tsp (5 mL) bak­ing soda ½ cup (125 mL) salted but­ter, melted ½ cup (125 mL) gran­u­lated sugar ½ cup (125 mL) liq­uid honey 1 tbsp (15 mL) grated lemon peel 3 large eggs 2 tsp (10 mL) vanilla 1 cup (250 mL) sour cream 1 cup (250 mL) coarsely chopped dried Mis­sion figs 1 cup (250 mL) coarsely chopped toasted wal­nuts

1. Pre­heat oven to 325 F (160 C). 2. Com­bine flour, bak­ing pow­der and bak­ing soda in a bowl; set aside. 3. Us­ing medium speed of an elec­tric mixer, beat to­gether melted but­ter, sugar, honey and lemon peel un­til fluffy. Beat in eggs, one at a time, beat­ing well after each ad­di­tion. Beat in vanilla un­til blended. 4. Be­gin­ning and end­ing with flour mix­ture, add flour mix­ture al­ter­nately with sour cream to but­ter mix­ture, beat­ing just un­til blended. Fold in figs and wal­nuts. 5. Spoon bat­ter into two greased 8 ½ x 4 ½-inch (21.3 x 11.4-cm) loaf pans. 6. Bake for 40-45 min­utes or un­til a cake tester in­serted in cen­tres comes out clean. 7. Cool loaves in pans on racks for 10 min­utes. In­vert loaves onto racks and cool com­pletely. May be frozen. Makes 2.

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