This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Prune Walnut Bread
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- #78835
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup pitted prunes
1/4 cup dry sherry
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 tablespoon grated lemon rind
2 teaspoons baking powder
1 teaspoon salt
2 cups all-purpose flour
1/2 cup milk
1 cup coarsely chopped walnuts
directions
Cut prunes into about 1/4-inch pieces. Place into a small bowl and pour sherry over. Set aside.
Cream butter with the sugar until light. Add eggs and beat until fluffy. Stir in lemon rind, baking powder and salt. Mix well.
Add flour and milk alternately, mixing just until flour is moistened. Fold in the prunes and walnuts.
Turn into a well-greased 8 1/2 x 4 1/2 inch bread loaf pan. Bake at 350 degrees for 1 hour or until a skewer inserted in the center comes out clean.
Cool 5 minutes in the pan. Turn out onto rack to cool completely.
Walnuts, lemon and prunes soaked in sherry combine beautifully to flavor this nut bread. For extra convenience, purchase prunes already pitted when you plan to bake to shorten preparation time.
added by
1maryfoodie
nutrition data
Nutritional data has not been calculated yet.
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