Cherry-Nut Raisin Bread

Have you ever given or received a Holiday Gift in a Jar*? Consider preparing this recipe for Cherry-Nut Raisin Bread as a gift. Just layer the dry ingredients in a jar as instructed in the first recipe. (See picture of layered jar in recipe for Double-Chocolate Peanut Butter Cookies.) Copy the second recipe below and attach the recipe with a gift tag to the jar using raffia or ribbon. (*See 11-5-09 post for Jar-Assembly Tips.)

Cherry-Nut Raisin Bread Mix

2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 tablespoon dried orange peel
1 cup chopped dried cherries*
1/2 cup toasted slivered almonds or pecan pieces**
3/4 cup golden raisins
3/4 cup dark raisins
*Spray knife with nonstick cooking spray to prevent sticking.
**To toast nuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

1. Combine flour, baking powder and salt in medium bowl. Stir well. Pour into 1-quart wide-mouth jar with tight-fitting lid. Pack down well. Add sugar, orange peel, cherries, almonds and raisins. Pack down firmly after each layer. Seal jar.
2. Cover top of jar with fabric. Attach gift tag and recipe with raffia or ribbon. (Makes one 1-quart jar.)

Cherry-Nut Raisin Bread

1 jar Cherry-Nut Raisin Bread Mix
3/4 cup orange juice
3 tablespoons vegetable oil
1 large egg, lightly beaten

1. Preheat oven to 350ºF. Coat 9x5-inch loaf pan with nonstick cooking spray, set aside. Pour contents of jar into large bowl; mix well, separating fruit, if necessary. Make well in center.
2. Combine orange juice, oil and egg in small bowl. Add to dry ingredients, stir only until moistened, and fruit and nuts are evenly distributed. Spread batter evenly in prepared pan.
3. Bake 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes in pan; transfer to wire rack to cool completely. Store in airtight container. (Makes 1 loaf.)

Tip: Slice with serrated knife, using sawing motion.

(Recipe taken from Holiday Gifts from a Jar.)