AKA Bread of spices. Or a fantastic complement to cheese. And a great bit of toasted wonder in the mornings, particularly with ample amounts of butter. And you can slather it on with impunity, knowing that the bread has no added fat, doesn't even have eggs in the mix.
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- 1 1/4 cups chopped, roasted, and skinned hazelnuts
- 1 1/4 cups chopped walnuts
- 1/2 cup packed halved and pitted dates
- 1/2 cup packed halved and stemmed dried figs, preferably white figs
- 1/2 cup raisins
- 2 tablespoons grated orange zest
- 1 tablespoon grated lemon zest
- 1 cup honey
- 3/4 cup granulated white sugar
- 2 tablespoons dark rum, such as Myers's
- 4 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground dried ginger
- 1/2 teaspoon salt
- 3 cups all-purpose flour, sifted
1. Position the rack in the center of the oven; heat the oven to 350F. Butter or oil the inside of a 5 x 9-inch loaf pan.
2. Place the nuts, dried fruit, orange zest, and lemon zest in a food processor. Cover and pulse until chopped but not ground.
3. Place the honey, sugar, and rum in a small saucepan. Bring to a simmer over medium-high heat, stiirring occasionally.
4. Scrape the fruit and nut mixture into a large bowl. Stir in the baking soda, cinnamon, cloves, ginger, and salt. Pour in the simmering honey mixture and stir well. Set aside for 5 minutes.
5. Stir in the sifted flour until there's no dry flour in the mix. Set aside for 2 minutes.
6. Scrape and smooth the batter into the prepared loaf pan. Bake until browned and a toothpick or cake tester inserted into the center of the loaf comes out clean, about 1 hour.
7. Cool in the pan on a wire rack for a few minutes, then turn the loaf out onto the rack and continue cooling to room temperature, about 1 1/2 hours. Wrap tightly in plastic wrap and store in the fridge for 2 days. Bring the loaf back to room temperature before serving.