Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz All purpose flour

  2. 1 teaspoon 5ml Ground cinnamon

  3. 1/2 teaspoon 2 1/2ml Baking powder

  4. 1/4 teaspoon 1 1/3ml Baking soda

  5. 1/4 teaspoon 1 1/3ml Ground cloves

  6. 1 cup 93g / 3 1/3oz Dried cranberries - dried Cherries - or Snipped dates

  7. 1/2 cup 80g / 2.8oz Dried blueberries or raisins

  8. 1/3 cup 48g / 1.7oz Chopped hazelnuts or pecans

  9. 2 Eggs

  10. 3/4 cup 120g / 4 1/5oz Packed brown sugar

  11. 1/2 cup 118ml Orange juice

  12. 1/3 cup 78ml Cooking oil Brandy

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans. (Greasing the sides only partway up will result in nicely rounded tops and prevent unwanted rims along the edges.) Set aside. In a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, and cloves. Add cranberries or cherries, blueberries or raisins, and hazelnuts or pecans. In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and cooking oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter into each pan, stirring batter often. Bake loaves in a 300F F oven about 40 minutes or till a toothpick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove loaves from pans. Cool thoroughly on wire racks. Wrap loaves in brandy-moistened cheesecloth. Over-wrap with foil. To mellow flavors, store in the refrigerator for up to 8 weeks. Remoisten cheesecloth with about 1 Tablespoon of brandy once a week or as needed. Makes 4 loaves, 8 servings each.


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