Author Topic: Dried Fruited Sherry Bread  (Read 1015 times)

Olga Drozd

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Dried Fruited Sherry Bread
« on: February 24, 2014, 07:07:04 PM »
Dried Fruited Sherry Bread

Quick to make with only 2 Tablespoons of butter and loaded with sherry soaked dried fruits.  I used figs, pitted prunes, dates, raisins, apricots, currants and dried cranberries for this bread, about 1/4 cup each.  Try to use organic dried fruit for best flavour. This bread is best served the second day, and, when well wrapped and refrigerated, it lasts for at least two weeks.  It is especially good with butter or cream cheese.  NOTE:  For the larger fruit you might have to cut them in three pieces such as the apricots, and dates or larger type figs. This would make a lovely holiday bread.

2 1/2 cups mixed dried fruits, such as black mission figs, pitted prunes or dates, raisins, dried apricots, currants, dried cranberries, or dried cherries
3 Tablespoons chopped crystallized ginger
2/3 cup dry sherry
2 teaspoons grated orange rind

2 Tablespoons unsalted butter, softened
3/4 cup sugar
1 egg, beaten
1 cup milk

2 1/4 cups unbleached white flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground allspice
1 teaspoon salt
1 cup walnuts, lightly toasted, left in half pieces or coarsely chopped


Cut the figs and the prunes in half.  Place them in a small saucepan with the other dried fruits, the crystallized ginger, the sherry, and the orange rind.  Bring the mixture to a boil, remove the pan from the heat as soon as it boils and give the fruit a stir, cover it, and let it rest for 30 minutes.

Butter and flour a 9 x 5 x 3 inch loaf pan. Or butter pan and place parchment paper on the bottom of pan and grease the parchment paper.  Place oven rack on the second level from the bottom.
Preheat the oven to 350 F.

In a mixing bowl, cream the butter and sugar.  Beat in the egg, then the milk.

In a large bowl, sift the flour, baking powder, allspice, and salt.  Make a well in the center and pour the egg mixture into it.  With a wooden spoon, slowly incorporate the liquid, but do not overmix.  Stir in the walnuts, the macerated fruit with the liquid.  Transfer the batter to the loaf pan.

Bake the bread for 1 hour to 1 hour and 10 minutes, checking it after 1 hour by inserting a knife into the loaf (if it comes out clean, the bread is ready).  Let the loaf cool in the pan 15 minutes, before removing it.  When the bread has cooled completely, wrap it in plastic.  It tastes better if left to sit for a day.  Makes 1 loaf.

NOTE: After you toast the walnuts some of the skin will flake off.  Put the nuts in a bowl and swish around and blow away the skin.  The skin is bitter.
« Last Edit: February 25, 2014, 04:03:11 PM by Olga Drozd »