Advertisement

Cranberry-prune loaf

Time 1 hour 30 minutes
Yields Serves about 24 (makes 2 loaves)
Cranberry-prune loaf

Orange syrup

1

Combine the orange juice and sugar in a small saucepan over low heat. Bring to a simmer to dissolve the sugar. Cool slightly.

Cakes

1

Heat the oven to 350 degrees. Grease and flour two 9-by-5-inch loaf pans. Combine the flour, sugar, baking powder and salt in a large bowl.

2

Add the prunes, cranberries, dried pears and almonds and stir to coat the fruit.

3

In a medium bowl, beat the eggs, then stir in the buttermilk, oil and orange peel.

4

Add the egg mixture to the flour mixture and stir with a wooden spoon just until thoroughly blended.

5

Divide the batter between the two loaf pans. Smooth the tops with a rubber spatula. Bake until a toothpick inserted into center comes out clean, about 1 hour, 5 minutes.

6

While the cakes are still hot, prick them with a skewer all over the tops and spoon one-fourth cup warm orange syrup over each cake. Allow the cakes to cool for 10 minutes, then invert them onto a rack over a baking sheet. Prick the bottom surfaces and slowly spoon the remaining (warmed) syrup over the loaves.

7

Cool to room temperature. Wrap in aluminum foil and allow to stand at room temperature for 24 hours before serving. Refrigerate for longer storage.

To use frozen cranberries, rinse, drain and add to other ingredients while frozen.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.