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Almond Fruit Bread Recipe
|Almond essence||1 Teaspoon|
|Caster sugar||110 Gram (1/2 cup)|
|Plain flour||125 Gram, sifted (1 cup)|
|Almonds||60 Gram, slivered|
|Glace cherries||125 Gram, chopped|
|Glace pineapple||60 Gram, chopped|
|Glace apricots||60 Gram, chopped|
|Glace ginger||60 Gram, chopped|
Serving size: Complete recipe
Calories 2130 Calories from Fat 265
% Daily Value*
Total Fat 32 g48.7%
Saturated Fat 2.7 g13.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 207.2 mg8.6%
Total Carbohydrates 438 g145.9%
Dietary Fiber 11.9 g47.8%
Sugars 290.9 g
Protein 30 g60.1%
Vitamin A 35.1% Vitamin C 3.1%
Calcium 18.3% Iron 16.2%
*Based on a 2000 Calorie diet
Add caster sugar, a spoonful at a time, beating well after each addition.
2.Fold in flour, almonds, cherries, pineapple, apricots and ginger.
Spoon mixture into a lightly greased and lined 25 cm x 8 cm loaf pan.
Bake at 180°C for 35-40 minutes or until firm.
3.Turn out onto a wire rack to cool completely.
Wrap in aluminium foil and set aside for 1-2 days.
Using a very sharp serrated knife, cut bread into wafer thin slices.
Place slices onto an oven tray lined with baking paper and bake at 150°C for 35 minutes or until dry and crisp.
Remove from oven and cool on wire rack.