| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
10 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Florida orange juice |
| 1 |
|
Lightly beaten large egg |
| 2 |
tb |
Butter or margarine; melted, cooled |
| 1 |
tb |
Grated fresh orange rind |
| 1/2 |
ts |
Almond extract |
| 1/2 |
c |
Chopped pitted dates |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
Preparation :20 Cook :50 Stand 1:00 Total 2:10
Preheat oven to 350 degrees F.
In a large bowl, mix together flour, sugar, baking powder, baking soda and
salt. In a separate bowl, combine orange juice, egg, butter, orange peel
and almond extract.
Make a well in center of dry ingredients and drop in orange juice mixture;
stir until just combined; stir in dates and pecans.
Turn batter into a greased 9 X 5 X 3-inch loaf pan. Bake in a 350 degree F.
oven 50 minutes or until a cake tester inserted in center comes out clean.
Cool in pan 10 minutes. Turn out of pan. Cool completely on wire rack.
Nutrition (per serving): 239 calories Posted to Bakery-Shoppe Digest V1
#207 by ~patsy~ <patsy@sat.net> on Aug 29, 1997
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