Prune And Honey Bread Recipe
Ingredients
| Milk | 1 1/4 Cup (16 tbs) | |
| Butter | 1 1/4 Cup (16 tbs) | |
| 1/4 cup golden or light corn syrup | ||
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Brown sugar | 1/2 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Pitted dates | 1/2 Cup (16 tbs), finely chopped | |
| Grated rind of 1 orange | ||
Directions
Grease and line a large 9 x 5 x 3-inch loaf pan.
Warm the milk with the butter and syrup until the butter has melted.
Sift the flour, baking powder and salt together into a bowl then add the sugar, chopped nuts, chopped dates and orange rind.
Stir in the liquid to give a rather stiff consistency.
Spoon into the prepared loaf pan and smooth the top.
Bake just above the center of a moderate oven (35D°F) for about 1 hour.
When cooked turn the loaf out onto a cake rack and leave until cold.
Warm the milk with the butter and syrup until the butter has melted.
Sift the flour, baking powder and salt together into a bowl then add the sugar, chopped nuts, chopped dates and orange rind.
Stir in the liquid to give a rather stiff consistency.
Spoon into the prepared loaf pan and smooth the top.
Bake just above the center of a moderate oven (35D°F) for about 1 hour.
When cooked turn the loaf out onto a cake rack and leave until cold.
Chef
