Sometime back, I had put together a jar of brandied prunes . I love prunes (I am a dork that way…..) and what I have learned about brandied prunes is, they don’t go bad. Apparently there is an almost magic preservation factor involved in being soaked in brandy. Who knew?
When I first put the jar together and waited the time suggested in the recipe, before enjoying, they were too strong for my tastes. So back into the “far reaches” of the refrigerator they were sent. I love that part of the refrigerator it is part prison for foods that you are not sure you want to eat, but cannot throw out and part cold storage for things that must age and you absolutely know that someday you will use. In the case of the prunes it was a little bit of both…….
Since we will be moving in a couple of months, it is time to eat the refrigerator and pantry down to bare minimums to make the move easier. However I have also learned that sometimes it is helpful to start fresh with basics when you move, if for no other reason to have a time frame of the purchased date. Because I have had a conversation like the following, ” Honey how old is this ( insert food type here )?” ” I don’t know Dear, when did we move into this house?’ See, I told you we are dorks……
You don’t have to have a jar of brandied prunes in your refrigerator, because this originally started out years ago with the plain kind everyone has in their pantry. And now,
Cinnamon Prune Bread
Family Circle Breads and Sweet Rolls Cookbook
350 degree oven
cooks wisdom: up the cinnamon! For cinnamon lovers, use 2 teaspoons, for other folks use at least 1 full teaspoon.
1 c snipped pitted prunes (from a 12 oz package)
1/2 c boiling water
1 1/2 c flour
1 1/2 c spelt or whole wheat flour
4 1/2 t baking powder
1/2 t salt
1/2 (I used a rounded measure) cinnamon
2/3 c packed brown sugar
grated zest from one orange
1 c chopped pecans ( I did not use, but the next time, oh yeah!)
1/3 c oil
2/3 c milk
Pour boiling water over prunes and let sit. For this brandied loaf I snipped 1 c of the brandied prunes and covered them in their own liquid, to substitute.
Stir together the flours, baking powder, salt and cinnamon, combine well to distribute the baking powder. Add the zest, pecans and brown sugar, mix again.
Make a well in the center of the dry ingredients, add the egg, oil and milk. Whisk the center to combine the liquid ingredients and break of the egg. Then mix in the dry ingredients from the side of the bowl.
Fold in the prunes and the liquid. Turn batter into a prepared 9X5 loaf pan. Bake approximately 1 hour or until done in your oven. Let cool 10-15 minutes in the pan, turn our to cool completely.
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