Friday, June 27, 2008

Wine, Jazz, and Baby Loafs!

Tonite I am joining some friends for some wine and Jazz music at the Sculpture Garden and I wanted to bring something for us to nibble on. I haven't made this bread in a few years and the recipe originally calls for it to be 3 loaves but I remembered that last time they came out kind of thin and this time I wanted fatter loaves so I divided the batter into 2 pans instead of 3 and it was still delicious! I brought one loaf into work and so far everyone loves it!

Orange Baby-Loaf Cakes with Dried Cherries and Walnuts
(Original Source: Fitness Magazine December 2002)


Butter Flavored Cooking Spray
2 1/4 C. All Purpose Flour
1 1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
8 Tbs. (1 stick) Butter, Softened
1 1/2 C. granulated Sugar
3 eggs
1 1/2 Tbs.Grated Orange Zest
1 tsp. Vanilla Extract
1 C. Nonfat Buttermilk (I used 2% this time)
1/2 C. Dried Cherries (I used a combo of Cherries and Cranberries)
1/3 C plus 1 1/2 teaspoons Finely Chopped Walnuts (mine weren't too finely chopped and it still tasted great!)


1 1/2 C. Sifted Confectioners' Sugar
1 1/2 to 2 Tablespoons Water


- Heat oven to 350 degrees and coat three 5 3/4 x 3 1/4 x 2 inch metal loaf pans with cooking spray.
- Sift together flour, baking powder and baking soda onto a large piece of waxed paper (I used another bowl).
- In a large bowl, beat together butter, sugar, effs, grated orange zest, and vanilla extract until smooth.
-Alternately beat in buttermilk and flour mixture until well blended.
- Fold in cherries and 1/3 C. Walnuts and pour into prepared pans.
- Bake 45 mins or until a tester inserted in the middle comes out clean.
- Cool in pans on wire rack 10 minutes and remove cakes from pans and cook completely

- Prepare glaze in a large bowl by beating confectioners' sugar and water until smooth. Drizzle over tops and sprinkle with 1/3 tsp. walnuts

1 comment:

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