From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Batter:
Filling:
TO PREPARE:
1. Preheat oven to 350 degrees. Prepare Batter: Combine apricots and raisins in a small bowl. Add boiling water to cover. Let stand 30 minutes, then drain.
2. In a bowl, beat butter and sugars until creamy. Beat in egg.
3. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add flour mixture alternately with orange juice to butter mixture. Stir in apricots, raisins and walnuts.
4. Prepare Filling: Place all ingredients in a food processor and process until smooth.
5. Pour 2/3 of Batter into greased and floured 9x5-inch loaf pan. Top with Filling, then Batter. Insert a knife and swirl to marbleize.
6. Bake for 55–60 minutes, or until golden. Cool 10 minutes, then turn out onto wire rack.
NOTE: Can refrigerate for 1 week or freeze up to 2 months.
YIELDS: 1 loaf
Batter:
- 1 cup dried apricots, cut into thin strips
- 1/2 cup raisins
- 4 Tablespoons butter, room temperature
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup orange juice
- 1/2 cup chopped walnuts
Filling:
- 6 ounces cream cheese, room temperature
- 1 large egg, room temperature
- 1 Tablespoon grated orange zest
TO PREPARE:
1. Preheat oven to 350 degrees. Prepare Batter: Combine apricots and raisins in a small bowl. Add boiling water to cover. Let stand 30 minutes, then drain.
2. In a bowl, beat butter and sugars until creamy. Beat in egg.
3. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add flour mixture alternately with orange juice to butter mixture. Stir in apricots, raisins and walnuts.
4. Prepare Filling: Place all ingredients in a food processor and process until smooth.
5. Pour 2/3 of Batter into greased and floured 9x5-inch loaf pan. Top with Filling, then Batter. Insert a knife and swirl to marbleize.
6. Bake for 55–60 minutes, or until golden. Cool 10 minutes, then turn out onto wire rack.
NOTE: Can refrigerate for 1 week or freeze up to 2 months.
YIELDS: 1 loaf
