FIG and wal­nut loaf

The Daily Press (Timmins) - - LIFE -

2 cups (500 ml) all-pur­pose flour 11/2 tsp (7.5 ml) bak­ing pow­der 1 tsp (5 ml) bak­ing soda 1/2 cup (125 ml) salted but­ter, melted 1/2 cup (125 ml) gran­u­lated sugar 1/2 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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