VRUCHTENBROOD (DUTCH HARVEST
BREAD)
 
2 c. sifted flour
4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
1/4 c. each citron and currents
2 tbsp. chopped candied cherries
2 tbsp. chopped candied lemon peel
1/2 c. chopped nuts
2 eggs, beaten
1 c. milk
3 tbsp. shortening, melted

Sift flour, baking powder, salt and sugar together. Add fruits and nuts. Beat eggs, combine with milk and shortening. Add to the flour mixture and stir just enough to moisten flour. Pour into a well greased loaf pan. Bake for 1 hour at 375 degrees.

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