"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Holiday Fruit-Nut Bread Recipe

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This recipe for Holiday Fruit-Nut Bread, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller
Added: Monday, April 30, 2007


2 3/4 c sifted all purpose flour (sift before measuring
3 t baking powder
1/4 t baking soda
1/4 t salt
3/4 c sugar
1/3 c butter, softened
1 egg
1/3 c milk
1 c canned crushed pineapple, undrained
1/3 c chopped dried apricots
1/4 c light or dark raisins
2 T chopped candied green and red cherries
1 c chopped walnuts

2 T light corn syrup
candied red and green cherries
walnut halves

Preheat oven to 350. Grease and flour 9x5x3 inch loaf pan. Sift flour with baking powder, soda and salt; set aside. In large bowl, combine sugar, butter and egg; with electric mixer, at medium speed, beat until smooth and fluffy. Using wooden spoon, stir in milk, pineapple, apricots, raisins and chopped cherries; blend well. Add flour mixture; beat jut until combined. Stir in chopped nuts. Turn into prepared pan. Bake 1 hour 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. Before serving, spread with corn syrup. Decorate as picture, with candied red and green cherries and walnut halves. Makes 1 loaf: $4.04

Personal Notes:
Personal Notes:
Mom wrote: "Thanksgiving & Christmas 1982" and "Large! Use T fal Bread pan only".

***The price was on the recipe, but I doubt it would cost that today, in 2007***




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