Skip to main content

Dried Fruits And Nuts Loaf


If you love munching on healthy dried fruits and nuts mix, then you should try baking this scrumptious Dried Fruits and Nuts Loaf. I had baked the loaf with a mix of dried apricots, cherries, figs, and walnuts. Fret not, if any of my mix does not work for you, feel free to substitute or create your own mix using your choice of dried fruits and nuts. Thinly slice the loaf and enjoy it as an energy booster, snack, or serve with a cheese platter, as suggested by the author of this baking book.


Recipe adapted from Pure Dessert By Alice Medrich

Dried Fruits And Nuts Loaf (Cake)

Ingredients

¾ Cup (3.4 oz) All-Purpose Flour
¼ tsp Baking Soda
¼ tsp Baking Powder
½ tsp Sea Salt
¾ Cup (5.25 oz) Firmly Packed Light Brown Sugar
1 Cup Dried Apricot, halved
1-Cup Dried Cherries
1 Cup Dried Figs, stem off and halved
3 Cups (12 oz) Walnut Halves
3 Large Eggs
1 tsp Pure Vanilla Extract

Equipment: A 9 by 5 inch 8 cup loaf pan or two 8 by 4 inch (4 cups) loaf pans, or mini loaf pan

Method

Position the rack in the lower third of the oven and preheat the oven to 300˚F. Spray loaf pans with vegetable oil spray or line the bottom and sides with parchment paper.

In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine. Add the brown sugar, all the dried fruit, and the nuts and mix thoroughly with your fingers. Set aside.

In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon until all the fruits and nuts are coated with batter. Scrape into the prepared pan(s).

Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 50 to 55 minutes for mini loaf pan, 1 hour for smaller loaves, 10 to 15 minutes longer for a large loaf. Tent the top loosely with foil if the cake appears to be browning too much. Cool completely in the pan(s) on a rack.

When completely cool, remove the cake (bar) from the pan(s). The cake (bar) keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.

To serve, cut into thin slices with a sharp heavy knife.

Comments

  1. this is healthy recipe....good for breakfast!

    ReplyDelete
  2. This sounds great - solid and stodgy, which is perfect for winter, but tasty and fruity. Yum!

    ReplyDelete
  3. Angie..this is yummy so fruity and nutty. I want to bake this too :))) Thanks for the recipe .

    Happy holiday and Blessed Christmas,
    Elin

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…