RECIPE TITLE "Orange-Apricot Sweet Bread" from Sunset Magazine
a 4 1/2-by 8 1/2-inch loaf; 6 to 8 servings--easy
Notes: If making ahead, package bread airtight when cool. Hold
at room temperature up to 5 days; freeze to store longer. To reheat,
unwrap bread (but leave it in its paper mold) and put in a 350°
oven for 5 to 7 minutes.
About 1/2 cup (1/4 lb.) butter or margarine
About 2/3 cup sugar
1/2 teaspoon hulled cardamom seed, crushed
1 tablespoon finely shredded orange peel
1 large egg
1 large egg yolk
1/2 cup sour cream
1/4 teaspoon baking soda
3/4 teaspoon baking powder
About 1 cup all-purpose flour
1/2 cup diced dried apricots
1. In a bowl, beat 1/2 cup butter, 2/3 cup sugar, and cardamom
with a mixer until fluffy. Add orange peel, egg, egg yolk, and sour
cream. Beat to mix well.
2. Stir together soda, baking powder, 1 cup flour, and diced apricots.
Add to butter mixture and stir until evenly blended.
3. Butter and flour-dust a 5- to 6-cup baking pan or paper baking
mold (5 in. wide, 3 in. deep; 7 in. wide, 2 1/2 in. deep; 4 1/2-
by 8 1/2 -in. loaf pan; or 8-in. square or round cake pan).
4. Scrape batter into pan and spread level. If using smaller molds,
fill no more than 1/3 full. (You'll have about 1 1/2 cups batter.)
5. Sprinkle batter evenly (in one or more pans) with 1 tablespoon
6. Bake on rack slightly below center in a 350° oven until
bread springs back when lightly pressed in center, and just begins
to pull from pan sides, 35 to 40 minutes for the whole loaf, less
for smaller portions.
7. Let cool on a rack. Serve warm or cool, inverted from pan, then
turned top side up.
NUTRITION PER SERVING
CALORIES 304(47% from fat); FAT 16g (sat 9.8g); PROTEIN 3.7g; CHOLESTEROL
92mg; SODIUM 224mg; FIBER 1.1g; CARBOHYDRATE 37g
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