| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Cklive17, Pdate |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Dried apricots; roughly chopped |
| 1/4 |
c |
Dark rum |
| 2 |
lg |
Eggs |
| 1 |
c |
Clover honey |
| 1/3 |
c |
Vegetable oil |
|
|
Grated peel and juice of 1 lemon |
|
|
Grated peel and juice of 1 orange |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/3 |
c |
Apricot jam |
| 1 3/4 |
c |
White rye or unbleached all-purpose flour |
| 1/4 |
c |
Cake or unbleached all-purpose flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Slivered almonds; or roughly chopped |
|
|
; walnuts or cashews |
INSTRUCTIONS
In a small bowl, soak the apricots in the rum for at least 30 minutes.
Strain and reserve the excess rum.
Preheat the oven to 350 degrees. Grease a 10 by 5-inch loaf pan.
In a mixing bowl, beat the eggs with a whisk. Stir in the honey,
vegetable oil, grated lemon and orange peel, juice, sugar, salt, and
apricot jam.
Sift the flour and baking soda into another bowl.
Add the flour alternately with the rum to the honey cake mixture.
Fold in the apricots. Scoop the batter into the prepared pan and
sprinkle with the nuts.
Bake on the lower oven rack for 50 to 55 minutes, or until the center
of the cake is firm when you press it. Remove from the oven and cool
on a rack.
Yield: 1 cake
Converted by MC_Buster.
Per serving: 1998 Calories (kcal); 120g Total Fat; (55% calories from
fat); 29g Protein; 190g Carbohydrate; 374mg Cholesterol; 2929mg
Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2
1/2 Fruit; 22 Fat; 9 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9381
Converted by MM_Buster v2.0n.
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