Fruit and Nut Loaf: Preheat oven to 300 degrees F (150
degrees C) and place the rack in the center of the oven. Butter, or spray
with a vegetable oil spray, a 9 x 5
inch (23 x 12 cm) (8 cup) loaf pan, and line the bottom of the pan with
In a large bowl,
whisk together the flour, baking powder, baking soda, salt, and brown sugar. Stir in the
chopped nuts and dried fruits. Use your fingers to make sure that all the
fruits and nuts have been coated with the flour mixture.
the bowl of your electric stand mixer, fitted with the whisk attachment (or with
an electric hand mixer) beat the eggs and vanilla extract until light colored and thick
(this will take several minutes). Add the egg mixture to the fruit and nut
mixture and mix until all the fruit and nut pieces are coated with the batter.
Evenly spread into the prepared pan, pressing with the back of a spoon or offset
Bake for about
to 80 minutes, or until the batter is golden brown and
is just starting to pull away from the
sides of the pan. (If you find the loaf over browning, cover with
foil.) Remove from oven and place on a wire rack to cool completely in the pan. When
cool, remove from pan. To store, cover with plastic wrap or
foil. This loaf is best after being stored for a couple of days. Will keep for
about 2 weeks at room temperature or for a couple of months in the refrigerator.
It can also be frozen.
Makes one - 9 x 5
inch (20 x 13 cm) loaf.
Dried Fruit and Nut
3/4 cup (95 grams) all purpose
(1 gram) baking powder
(1 gram) baking soda
(1 gram) kosher salt
3/4 cup (160 grams)
firmly packed light brown sugar
3 cups (300 grams)
coarsely chopped nuts (walnuts, pecans, hazelnuts, and/or almonds)
(400 grams) dried fruits (dried
cherries, dried cranberries, raisins, dried apricots, dried mango,
currants, dates, prunes, and/or figs (pits removed and cut into quarters))
3 large eggs
(150 grams out of shell), at room temperature
(4 grams) pure vanilla