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Pineapple-Apricot-Nut Loaf

ashlyn's picture
  All purpose flour 2 3⁄4 Cup (44 tbs)
  Baking powder 3 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Butter 1⁄3 Cup (5.33 tbs)
  Egg 1
  Milk 1⁄3 Cup (5.33 tbs)
  Canned crushed pineapple 1 Cup (16 tbs)
  Chopped dried apricots 1⁄3 Cup (5.33 tbs)
  Light raisins 1⁄4 Cup (4 tbs)
  Finely chopped candied cherries/Citron 1 Tablespoon
  Chopped walnuts 1 Cup (16 tbs)

Preheat oven to 350F.
Grease and flour 9-by-5- by-3-inch loaf pan.
Sift flour with baking powder, soda, and salt; set aside.
In large bowl, combine sugar, melted butter, and egg; using wooden spoon, beat until ingredients are well blended.
Add milk, pineapple, apricots, raisins, and cherries; blend well.
Add flour mixture; beat just until combined.
Stir in nuts.
Turn into prepared pan.
Bake 1-1/4 hours, 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.
Makes 1 loaf.

Recipe Summary

Side Dish

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Pineapple-Apricot-Nut Loaf Recipe