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.