A pureed whole orange adds a zesty flavour and replaces about half of the oil often found in loaf recipes. Sift some icing sugar over top just before serving.
Ingredients:
2-1/2 cups (625 mL) all purpose flour
2/3 cup (150 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground cardamom or ground nutmeg
1 medium seedless orange
2 egg whites
1 egg
1/2 cup (125 mL) milk
3 tbsp (45 mL) vegetable oil
2 tsp (10 mL) vanilla
3/4 cup (175 mL) chopped dried figs
2/3 cup (150 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground cardamom or ground nutmeg
1 medium seedless orange
2 egg whites
1 egg
1/2 cup (125 mL) milk
3 tbsp (45 mL) vegetable oil
2 tsp (10 mL) vanilla
3/4 cup (175 mL) chopped dried figs
Preparation:
In large bowl, stir together flour, sugar, baking powder, baking soda, salt and cardamom; set aside.
In food processor, mince unpeeled orange into small pieces. Using on/off motion, blend in egg whites, egg, milk, oil and vanilla; pour into measure and add enough water to make 2 cups (500 mL). Pour over dry ingredients. Sprinkle with figs; stir just until moistened.
Spread in greased 9- x 5-inch (2 L) loaf pan. Bake in centre of 350 degrees F (180 degrees C) oven for about 55 minutes or until tester inserted in centre comes out clean.
Let cool in pan on rack for 15 minutes; turn out onto rack and let cool completely. (Slices can be wrapped in plastic wrap and frozen in airtight container for up to 1 month; or freeze whole.)
Tip: Substitute raisins or dried cranberries for figs.
The preparation is fairly simple and it freezes great. Make several for Christmas gifts. Much better for people who dread the legendary fruit cake. Never had a come-back or a re-gift yet.
In food processor, mince unpeeled orange into small pieces. Using on/off motion, blend in egg whites, egg, milk, oil and vanilla; pour into measure and add enough water to make 2 cups (500 mL). Pour over dry ingredients. Sprinkle with figs; stir just until moistened.
Spread in greased 9- x 5-inch (2 L) loaf pan. Bake in centre of 350 degrees F (180 degrees C) oven for about 55 minutes or until tester inserted in centre comes out clean.
Let cool in pan on rack for 15 minutes; turn out onto rack and let cool completely. (Slices can be wrapped in plastic wrap and frozen in airtight container for up to 1 month; or freeze whole.)
Tip: Substitute raisins or dried cranberries for figs.
The preparation is fairly simple and it freezes great. Make several for Christmas gifts. Much better for people who dread the legendary fruit cake. Never had a come-back or a re-gift yet.
Oh, yum! This is a "must make!" Thanks for sharing!
ReplyDeleteYou are most welcome Nellie.
ReplyDeleteI think you will like it. I always keep one on hand for drop in guests. It goes well with tea or coffee.
PIC,
ReplyDeleteJust two words for this loaf ... yummy and delicious . At my house Dad would serve this loaf to the Cubs for breakfast ... Hahahaha!
Luv ya PIC
I think the old boy will like this one. Stick one in his stocking at Christmas. They smell good too.
ReplyDeleteI wonder what those cubs did have for breakfast.
Luv ya