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Pineapple-Apricot-Nut Loaf Recipe
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Canned crushed pineapple||1 Cup (16 tbs)|
|Chopped dried apricots||1⁄3 Cup (5.33 tbs)|
|Light raisins||1⁄4 Cup (4 tbs)|
|Finely chopped candied cherries/Citron||1 Tablespoon|
|Chopped walnuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4639 Calories from Fat 2072
% Daily Value*
Total Fat 233 g358.3%
Saturated Fat 54.8 g273.9%
Trans Fat 0 g
Cholesterol 380.3 mg
Sodium 2138.8 mg89.1%
Total Carbohydrates 561 g187%
Dietary Fiber 42.5 g169.8%
Sugars 252 g
Protein 91 g181.6%
Vitamin A 79.9% Vitamin C 3%
Calcium 150.6% Iron 161.9%
*Based on a 2000 Calorie diet
Grease and flour 9-by-5- by-3-inch loaf pan.
Sift flour with baking powder, soda, and salt; set aside.
In large bowl, combine sugar, melted butter, and egg; using wooden spoon, beat until ingredients are well blended.
Add milk, pineapple, apricots, raisins, and cherries; blend well.
Add flour mixture; beat just until combined.
Stir in nuts.
Turn into prepared pan.
Bake 1-1/4 hours, or until cake tester inserted in center comes out clean.
Let cool in the pan 10 minutes.
Remove from pan; let cool completely on wire rack.
Makes 1 loaf.