How it came about was a happy accident. Jim, tired of hunting for peanuts through all the packages of dried fruits on our pantry shelf, vowed he was going to throw them all out. Horrors! I promised to put something together that would use them. This recipe was the result. Now I end up having to quadruple the recipe, just so I have enough of the bread for the holidays. 1½ cups dried tart cherries ½ cup chopped dried pineapple 4 cups spring water 4 tablespoons (½ stick) unsalted butter, at room temperature 1½ cups sugar 2 large eggs 4 cups all-purpose flour (high altitude: add 2 tablespoons) 4 teaspoons baking powder (high altitude: 1 tablespoon) ½ teaspoon baking soda 2 teaspoons salt 1½ cups orange juice 1. Place the cherries and chopped pineapple in a large bowl. Bring the spring water to a boil and pour it over the fruit. Let stand 15 minutes, then drain (discard the water). Pat the fruit dry with paper towels. Set aside. 2. Butter and flour two 8½ x 4½-inch loaf pans. 3. In a bowl, with an electric mixer, cream the butter with the sugar until well blended.
What do You think about Goldy's Kitchen Cookbook (2015)?
