This makes an excellent bread recipe for special occasions but simple enough to make and serve for daily meals.

INGREDIENTS

3/4 cup dried figs
3/4 cup raisins
3/4 cup dried apricots
3 tablespoons chopped crystallized ginger
2/3 cup dry sherry
1 teaspoon orange zest
1 cup chopped walnuts
2 tablespoons unsalted butter, softened
3/4 cup white sugar
1 egg, beaten
1 cup milk
2 1/4 cups unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground allspice
1 teaspoon salt

DIRECTIONS

• In a small saucepan, combine the dried fruit with the crystallized ginger, sherry and orange rind. Cook until boiling and remove from heat. Cover and cool for half hour.
• Toast the walnuts on a baking sheet for about 10 minutes. Cool.
• Prepare the oven to 350 degrees F settings. Have a 9×5 inch slightly greased and floured loaf pan ready.
• Soften butter and sugar in a large bowl. Whisk in the egg and milk. In a separate bowl, combine flour, baking powder, allspice and salt. Add this to the egg mixture slowly but do not over mix. Fold in the walnuts and fruit mixture.
• Transfer batter into the reserved loaf pan. Bake for about 70 minutes. Cool bread for 15 minutes before removing from pan. Cool over wire rack and wrap.