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Cherry Tea Bread

Source: Eating Well by Burt Wolf
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Active Time:  20 Minutes
Total Time:  1 Hour 50 Minutes
  Makes 8 servings
One cup of cherries has about eighty-five calories. They are high in complex carbohydrates, high in vitamin C and potassium, and low in sodium and fat. Like all red-colored fruits, they contain some vitamin A, which appears to be a blocker of cancer.
RECIPE INGREDIENTS
1/2 cup walnuts, coarsely chopped
2 1/4 cups all-purpose flour
1 teaspoon double-acting baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sweet canned cherries, drained and pitted
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup honey
2 large eggs
1/3 cup fresh orange juice
DIRECTIONS
Preheat the oven to 300 degrees F.


Toast the chopped walnuts in a baking pan in the oven for 15 minutes. Remove from the oven and set aside.


Raise oven temperature to 350 degrees F.


Sift the flour, baking powder, baking soda, and salt together into a bowl. In a second bowl, combine the cherries and the nuts.


In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light. Add the eggs, one at a time. With mixer at lowest speed, add the flour mixture (reserving 1/4 cup), alternating it with the orange juice.


Toss the cherry-nut mixture with the reserved 1/4 cup flour, and fold it into the batter. Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches. Bake the bread in the center of the oven for 1 hour.


Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely. Wrap it in plastic wrap and keep it a day before serving.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 427
Fat. Total: 18g
Fiber: 2g
Carbohydrates, Total: 62g
Sodium: 272mg
% Cal. from Fat: 38%
Cholesterol: 84mg
Protein: 7g
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