Prune Nut Bread
|Prunes||1 Cup (16 tbs), uncooked|
|Orange||1 , juiced|
|Hot water||1 Cup (16 tbs)|
|Grated orange rind||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Melted shortening||1 Tablespoon|
|Eggs||2 , beaten|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Cut prune meat from pits with a sharp knife or kitchen scissors.
Add enough hot water to the orange juice to make 1 cup of liquid.
Pour over the prunes.
Add the orange rind and let stand while preparing the remainder of the batter.
Sift flour, measure and resift 3 times with the baking powder, salt, cinnamon and sugar.
Add the shortening and eggs to the softened prunes, then add flour mixture and beat thoroughly.
Stir in nuts.
Pour into a well-greased loaf pan, 8" x 4" x 2 1/2".
Bake in a moderate oven, 350° F.
1 hour or until done.
Cool on wire rack.