24 October, 2012

Marsala and Fruit Biscuit Bread | The Silver Palate Good Times Cookbook


Marsala and Fruit Biscuit Bread ingredients (11)
Makes 1 loaf
1 cup (2 sticks) unsalted butter at room temperature
1 cup sugar
4 eggs
1.5-oz (3 Tbsp) sweet Marsala
1.5 tsp vanilla extract
Pinch salt
1/3 cup diced dried apricots
1/3 cup diced dates
1/3 cup diced dried figs
1 3/4 cups unbleached all-purpose flour
1/2 cup coarsely chopped toasted hazelnuts


Marsala and Fruit Biscuit Bread directions
Preheat oven to 350ºF. Butter and flour a (9- x 4-inch) loaf pan.

In a large mixer bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the Marsala, vanilla and salt.

Toss the dried fruits with the flour and stir into the batter with a wooden spoon until well combined. Stir in the hazelnuts.

Pour batter into the prepared pan. Bake in preheated oven until golden, about one (1) hour. Remove from the oven and let stand for ten (10) minutes. Invert onto a wire rack to cool completely.


The Marsala and Fruit Biscuit Bread recipe is from Julee Rosso and Sheila Lukins, The Silver Palate Good Times Cookbook (New York: Workman Publishing, 1985), 79.


Index
Dessert > Booze and wine
Italian / Italian-style
M
Quick Breads

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