Apricot Tea Loaf
1 ½ cups butter – softened
2 cups sugar
6 egg yolks
6 egg whites
½ teaspoon cream of tarter
1 cup milk
1 teaspoon vanilla
3 ½ cups flour
½ teaspoon salt
2 cups golden raisins
1 cup chopped dried apricots
Beat butter until light and creamy. Gradually add sugar and beat until smooth. Beat egg yolks together lightly and add to butter mixture.
Combine milk and vanilla – set aside.
Mix flour and salt together. Add flour mixture and milk mixture to butter mixture, alternately, beginning and ending with flour. Mix well.
Fold in fruit.
Beat egg whites with cream of tarter until stiff but not dry. Fold whites into batter gently but thoroughly.
Pour into 2 loaf pans that have parchment paper on the bottom and have been sprayed with cooking spray.
Bake at 275 degrees for 2 ½ hours or until done. Cool and release from pans.
Here's what you'll need to make this recipe!
Beat the softened butter until it's light and creamy.
Add the sugar and beat that until it's fluffy.
Separate the eggs, and add the
beaten yolks to the sugar mixture.
Beat it until well combined.
Add the vanilla to the milk and
add it to the sugar mixture with the dry ingredients.
Mix iti well but don't overbeat.
Whip the egg whites with the
cream of tartar until stiff but not dry.
Cut up the apricots. I just use my scissors.
Stir the fruits into the batter.
Then gently fold in the beaten egg whites.
Keep folding until all the egg
white is incorporated into the batter.
Divide between the two loaf pans.
Bake 'em up!!!
Oh yeah......
