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Cherry Blossom Teacake
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon fresh grated orange rind
1/2 cup buttermilk
1 tablespoon vanilla extract
1 cup unsalted butter
1 1/2 cups granulated sugar
3 eggs
2 cups shredded tart green or red apples
1 cup Chukar® Dried Cherries, any variety
3/4 cup chopped walnuts, almonds or pecans
2 tablespoons powdered sugar
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Directions:
Soak cherries in apple juice, brandy or water for 10 minutes. Drain. Pre-heat oven to 350 degrees. Butter a 10 x 4 inch rounded tube pan thoroughly and lightly dust pan with flour, tapping out excess. All ingredients used need to be at room temperature. In a medium bowl, stir together all the dry ingredients. In a second bowl, mix together the buttermilk and vanilla. In a mixing bowl, cream together the butter and sugar until blended. Add the eggs one at a time, beating well after each addition. Alternately, add the wet and dry ingredients to the mixing bowl, beating just until blended. Do not over beat. Stir in the dried cherries, nutmeats, and orange rind. Scrape batter into the prepared pan and spread evenly. Bake for 1 1/2 hours or until a cake tester comes out clean. Remove the pan to a wire rack and cool prior to removing the cake from the pan. Dust with powdered sugar and store cooled bread in an airtight container and refrigerate or freeze. Makes one 10 inch round teacake; approx. 16 slices.
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