3 c Unbleached white flour
1/2 c Sugar
2 1/2 ts Baking powder
1/2 ts Salt
4 tb Butter; cut into small
-pieces
2 lg Eggs
1/4 c Milk
1/4 c Vegetable oil
1/4 ts Almond extract
FILLING
1/2 c Blanched almonds; toasted
2 c Dried cherries
1/3 c Honey
1/4 c Orange juice
1 ts Grated orange zest
1 ts Ground cinnamon
1/8 ts Ground cloves
1 lg Egg white; lightly beaten
12 SERVINGS LACTO-OVO
If traditional fruitcake is not to your liking, try this festive bread
filled with dried fruit and nuts. It makes a wonderful gift packed
into a box and wrapped with French silk ribbon.
In large bowl, combine flour, sugar, baking powder and salt. With an
electric mixer at low speed, blend in butter.
In small bowl, mix eggs, milk, oil and vanilla. Add to flour mixture
and beat just until blended. Gather dough into a ball, dust with
flour, flatten into disk and wrap well. Refrigerate overnight.
Filling: In food processor, combine all ingredients, except egg
white, and process until coarsely chopped and blended. Cover and let
sit overnight at room temperature.
Preheat oven to 375 F. Grease baking sheet. Roll dough our between two
sheets of plastic wrap or waxed paper into an 18 x 9-inch rectangle.
Remove top sheet. Trim a 1-inch piece off each long edge and set
aside.
Spoon filling in a 2-inch wide strip lengthwise down center of dough.
Lift plastic wrap at one long edge and fold dough over half of
filling. Fold the other side over filling and press edges together to
seal. Invert seam-side down onto prepared baking sheet; remove
plastic. Pinch the two ends together to form a ring.
With sharp knife or small cookie cutter, cut our reserved trimmings
in leaf shapes. Brush bread ring with egg white and decorate with cut
out dough. Brush with egg white again.
Bake until lightly golden, 30 to 40 minutes. Let cool 10 minutes on
baking sheet. Transfer to wire rack and let cool completely.
PER SERVING: 327 CAL.; 6G PROT.; 13G TOTAL FAT (3G SAT. FAT); 48G
CARB.; 46MG CHOL.; 57MG SOD.; 2G FIBER.
Yields
1 servings