Dried Fruit Bread Ring
Figs, raisins and dates are generally the least expensive dried fruits. Use a combination of any of these fruits for an economical way to make this flavor-filled quick bread.
2 1/2 cup all-purpose flour
2/3 cup sugar
2 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
12 Tbsp (1 1/2 sticks) cold butter, sliced
3/4 cup mixed dried fruit, chopped
1 1/4 cup buttermilk
2 eggs, lightly beaten
2 Tbsp milk
1 cup confectioners sugar
Preheat oven to 375°F. Grease and lightly flour a tube pan. Combine flour, sugar, baking powder, baking soda, salt, allspice and cloves in a large bowl; mix well.
Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form. Stir in dried fruit. Make a well in center of mixture. Combine buttermilk and eggs in a bowl; mix well.
Pour buttermilk mixture into well of flour mixture; stir just until blended. For topping, mix 2 tablespoons milk and 1 cup confectioners sugar in a small bowl; set aside.
Spoon batter into prepared pan. Bake until bread is browned and crisp, about 30 minutes. Cool slightly. Invert onto a wire rack; cool completely. Drizzle topping over cooled bread.
Dried fruit can be quickly chopped in a food processor. To keep the fruit from clumping together, add 2 tablespoons of the sugar called for in the recipe to the fruit while processing.