Montero'S California Fruit Nut Loaf
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Tang||1⁄2 Cup (8 tbs) (orange)|
|Baking powder||1 3⁄4 Teaspoon|
|Mixed dried fruits||2 Cup (32 tbs), cut in large pieces (Use Peaches, Pears, Figs, Dates, Pineapple, Etc.)|
|Dried apple slices||1⁄2 Cup (8 tbs)|
|Dried apricot halves||1 Cup (16 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Mixed unsalted nuts||3 Cup (48 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1 Teaspoon|
Place in large mixing bowl the flour, sugar, Tang, baking powder and salt.
Add fruits and nuts and coat with flour mixture.
Beat well the eggs, water and extracts.
Stir into fruit-nut mixture until mixed.
Divide mixture into four 6 x 3 x 3 1/4 inch greased and floured foil or metal loaf pans.
Bake in a preheated 300° oven for 1 to 11/4 hours.
Cover all pans with a large sheet of foil while baking.
Slightly underbaked loaves are nice and moist.
Remove from oven and while still hot, remove loaves from pans.
Put hot loaves in plastic bags and seal end.
Cool completely and age in refrigerator at least 24 hours for flavors to "marry" before slicing and serving.
Serving size: Complete recipe
Calories 6550 Calories from Fat 2910
% Daily Value*
Total Fat 322 g494.8%
Saturated Fat 65.6 g327.8%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 2637.8 mg109.9%
Total Carbohydrates 783 g260.9%
Dietary Fiber 71.2 g284.9%
Sugars 440.8 g
Protein 195 g389.6%
Vitamin A 130.8% Vitamin C 21.2%
Calcium 90.8% Iron 298.7%
*Based on a 2000 Calorie diet