Prune Honey Bread
|Prunes||2⁄3 Cup (10.67 tbs)|
|Self rising flour/1 cup all-purpose flour sifted with 1 teaspoon baking powder||1 Cup (16 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Whole-wheat flour||1⁄2 Cup (8 tbs)|
|Butter/Soft margarine||6 Tablespoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Lemon rind||1 1⁄4 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sour cream||3⁄4 Cup (12 tbs)|
Soak prunes overnight.
The next day pitthe prunes and chop the flesh.
Grease a large 9 x 5 x 3-inch loaf pan thoroughly.
Sift together the flour, cinnamon, baking powder, baking soda and salt into a bowl and then stir in the wholewheat flour.
In another bowl, cream the butter or margarine with the honey and eggs then add the lemon rind and vanilla extract.
Reserving 3 tablespoons of the sifted dry ingredients, beat the remainder into the egg mixture with the sour cream or milk and mix to a soft consistency.
In another small bowl mix the chopped prunes with the reserved flour and then fold into the batter.
Pour the mixture into the prepared loaf pan.
Bake the bread in the center of a moderate oven (325°F) for about 55 minutes or until a fine skewer inserted into the center of the bread comes out clean.
Leave the bread to cool in the pan for about 10 minutes, then turn it out onto a cake rack and leave to cool completely.
Variation Dried apricots can be used in place of prunes.