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|Chopped dried pears||3⁄4 Cup (12 tbs)|
|Chopped pitted prunes||1⁄2 Cup (8 tbs)|
|Chopped mixed candied fruits and peels||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shredded orange peel||2 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Orange peel||1 Teaspoon, finely shredded|
Serving size: Complete recipe
Calories 5799 Calories from Fat 1750
% Daily Value*
Total Fat 198 g304.1%
Saturated Fat 73.3 g366.4%
Trans Fat 0 g
Cholesterol 687.5 mg
Sodium 2344.4 mg97.7%
Total Carbohydrates 860 g286.7%
Dietary Fiber 52.6 g210.5%
Sugars 360.7 g
Protein 116 g232.4%
Vitamin A 93.8% Vitamin C 50.2%
Calcium 68% Iron 224.8%
*Based on a 2000 Calorie diet
In large mixer bowl, stir together 2 cups of the all-purpose flour, the yeast, cinnamon, nutmeg, and cloves.
In saucepan heat milk, butter, sugar, and salt just till warm (115° to 120°), stirring constantly till butter almost melts.
Add to dry mixture in mixer bowl; add eggs and the 2 tablespoons shredded orange peel.
Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand stir in brandied fruit mixture, chopped walnuts, and enough of the remaining flour to make a moderately soft dough.
Turn out onto floured surface; knead 8 to 10 minutes.
Shape in ball.
Place in greased bowl, turning once.
Cover; let rise in warm place till nearly double, 1 1/4 to 1 1/2 hours.
Punch dough down; divide dough in half.
Cover; let rest 10 minutes.
Shape in 2 loaves.
Place into two greased 8x4x2-inch loaf pans.
Cover; let rise till nearly double, 45 to 60 minutes.
Bake in 375° oven 30 to 35 minutes.
Remove from pans to wire rack.
In small mixing bowl combine sifted powdered sugar, the remaining 1 teaspoon shredded orange peel, the vanilla, and enough brandy (about 1 1/2 tablespoons) to make a glaze of desired consistency.
Drizzle glaze over warm loaves of bread; sprinkle with some additional chopped walnuts if desired.