Saturday, January 17, 2015

Nut and Fruit - Recipe

Pan from Germany, 12" long, note texture of pan. Available from most specialty cookware stores.

1/2 cup room temperature butter, 1/2 cup white sugar, 3 eggs, 1 cup white raisins, 1 cup pitted dried plums (prunes), 1 cup white flour, 1/4 teaspoon Baking Powder, 1 cup whole hazelnuts, 1 cup pecans, 1/2 cup whole almonds, 1/2 cup unsalted raw sunflower seeds, 1/4 cup sesame seeds.

Turn on oven to 325 degrees, grease sides and bottom of pan. (I cut a piece of parchment paper to fit the bottom of pan and place it over the greased bottom.) In a 2 cup pyrex measuring cup cut 1 cup dried plums (prunes) into bite size pieces, add 1 cup of white raisins, add 1/4 cup water. Microwave fruit mix for 30 seconds to moisten fruit. Place butter and sugar in large bowl, use electric mixer to blend until smooth, add eggs, mix, add flour with baking powder and mix. Use a large spoon to fold in fruit and nuts.  Place mixture in prepared pan and bake for 45 to 60 minutes. Do not overtake, test with toothpick.  Remove from oven, let sit in pan for 15 minutes, loosen edges of bread with a knife, turn out bread onto cooling rack. Remove parchment from bottom of loaf. Store wrapped in aluminum foil, slice with serrated knife. 

I buy the nuts and fruit at Trader Joe's. You can substitute other nuts, such as pumpkin seeds in place of sunflower seeds. I use whole Hazelnuts with skins, also almonds with skins. Be aware this bread  has fiber, I suggest thin slices. 

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