Makes one 9- by 5-inch loaf
3 eggs
½ cup unsalted butter
3 cups dried apples
2½ cups sugar
1 cup raisins
1 cup currants
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
Allow
3 eggs
½ cup unsalted butter
to come to room temperature. Meanwhile soak together
3 cups dried apples
5 cups warm water
When the fruit has been rehydrated, about 30 minutes, drain fruit, reserving liquid. Chop apples and add
2½ cups sugar
1 cup raisins
1 cup currants
(Chopped figs, prunes, dates or dried cranberries can replace some or all of the raisins and currants.) Cook with very little water (you can use the reserved apple-rehydration water if any remains) until the apples are soft. Let cool. Preheat oven to 350° F.
In another bowl, combine
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
Beat eggs well. Add eggs and softened butter to the fruit mixture. Stir in the flour mixture and mix well. Bake in a greased and floured 9- by 5-inch loaf pan for one hour in a 350° F oven.