Is this a scone in a loaf or an unusual quick bread? This is wonderful fresh or toasted. It is not quite cake; not quite a bread â€“ somewhere inbetween. If you can, use Californian dried apricots.
This recipe has some 800 hits - it's a winer.
1½ cup yellow raisins, plumped, dried, and coarsely chopped
1 ¼ cup currants, plumped and dried
1/3 cup dried apricots, plumped and dried, coarsely chopped
3 cups all-purpose flour
1 ¾ cup unsalted butter, in chunks
1¾ cup sugar
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons pure vanilla extract
1 1/4 cup whipping cream or evaporated milk
Coarse sugar for dusting
Preheat oven to 375 F. Spray a 9 by 5 inch loaf pan with non-stick cooking spray or use a 9 or 10 inch layer or springform pan for a round scone cake.
Prepare raisins, currants and apricots and set aside.
In a food processor, cut the butter into the flour, salt, baking powder and ginger by pulsing until you have a fine grainy mixture. Turn out into a large mixing bowl. In the center, stir in vanilla, egg and most of cream (or other liquid) and stir to make a soft dough. Fold in fruits.
Spoon into prepared pan. Sprinkle some sugar on top.
Bake, reducing heat to 350 F after 15 minutes, until loaf is golden browned, about 40 minutes. Cool in pan 10 minutes before removing.
Slice in thick slices to serve with honey butter.
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.