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Orange-Apricot Sweet Bread

Submitted By Kashmeer Kapoor (0 Review)
70/100 out of 10 votes
95


Timings
10 min(s)
50 min(s)
60 min(s)
This recipe can be serve by Six Persons
Ingredients
  1. About 1/2 Cup (1/4 lb) Butter or Margarine
  2. About 2/3 Cup Sugar
  3. 1/2 Teaspoon Hulled Cardamom Seed Crushed
  4. 1 Tablespoon Finely Shredded Orange Peel
  5. 1 Large Egg
  6. 1 Large Egg Yolk
  7. 1/2 Cup Sour Cream
  8. 1/4 Teaspoon Baking Soda
  9. 3/4 Teaspoon Baking Powder
  10. About 1 Cup All Purpose Flour
  11. 1/2 Cup Diced Dried Apricots
Method
  1. In a bowl, beat 1/2 cup butter, 2/3 cup sugar, and cardamom with a mixer until fluffy. Add orange peel, egg, egg yolk, and sour cream. Beat to mix well.
  2. Stir together soda, baking powder, 1 cup flour, and diced apricots. Add to butter mixture and stir until evenly blended.
  3. Butter and flour-dust a 5- to 6-cup baking pan or paper baking mold (5 in. wide, 3 in. deep; 7 in. wide, 2 1/2 in. deep; 4 1/2- by 8 1/2 -in. loaf pan; or 8-in. square or round cake pan).
  4. Scrape batter into pan and spread level. If using smaller molds, fill no more than 1/3 full. (You'll have about 1 1/2 cups batter.
  5. Sprinkle batter evenly (in one or more pans) with 1 tablespoon sugar.
  6. Bake on rack slightly below center in a 350F oven until bread springs back when lightly pressed in center, and just begins to pull from pan sides, 35 to 40 minutes for the whole loaf, less for smaller portions.
  7. Let cool on a rack. Serve warm or cool, inverted from pan, then turned top side up.
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