Sticks and Scones by Diane Mott Davidson

Author:Diane Mott Davidson [Davidson, Diane Mott]
Language: eng
Format: epub
ISBN: 9780553107241
Publisher: Bantam Books
Published: 2001-04-03T04:00:00+00:00

Stained-Glass Sweet Bread

1 ˝ cups dried tart cherries

˝ cup chopped dried pineapple

4 tablespoons(1/2 stick) unsalted butter,

softened

1 1/2 cups sugar

2 eggs

4 cups all-purpose flour (High altitude:

add 2 tablespoons)

4 teaspoons baking powder (High altitude:

1 tablespoon)

˝ teaspoon baking soda

2 teaspoons salt

1 1/2 cups orange juice

Place the cherries and chopped pineapple in a large bowl and cover with boiling water. Let stand 15 minutes, then drain and pat dry with paper towels. Set aside.

Butter and flour two 8 1/2 x 4 1/2-inch loaf pans. Set aside.

Cream the butter with the sugar until well blended. (Mixture will look like wet sand.) Add the eggs and beat well. Sift the dry ingredients together twice. Add the flour mixture alternately to the creamed mixture with the orange juice, beginning and ending with the dry ingredients. Stir in the fruits, blendingwell Divide evenly between the pans.

Allow to stand for 20 minutes.

While the mixture is standing, preheat the oven to 350°F.

Bake the breads for 45 to 55 minutes, until toothpicks inserted in the loaves come out clean. Cool in the pans 10 minutes, then allow to cool completely on racks.

Makes 2 loaves

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