[Southern Belle 2067]

All of these recipes are for the mini-loaf pans 4-1/2X2-1/2 inch loaf pans. I have made many mini loaves and I had misplaced the recipes of just how much to mix up to fill all for pans.

ORANGE-PECAN POUND CAKE

1/2 cup butter, softened

2 large eggs

1-1/2 tsp. grated orange rind

1 Tbsp. orange juice

1/2 cup finely chopped pecans

1-1/2 cups all-purpose flour, divided

1/2 tsp. baking powder

1/8 tsp. salt

2 Tbsp. milk

Preheat the oven to 350*F.

Beat butter at medium speed with an elec. mixer until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add the eggs one at a time, beating just until yellow disappears. Stir in rind and orange juice.

Stir together pecans and 1/2 cup flour, set aside. Combine remaining 1-1/4 cups flour, baking powder and salt, add to butter mixture alternately with milk, beginning wit hand ending flour mixture. Mix on low speed just until blended after each addition, stir in floured pecans. Spoon batter into 4 greased mini-loaf pans.

Bake for 30 minutes or until wooden pick inserted in the middle comes out clean. Cool in pans on a wire rack 10 minutes, remove from pans and cool completely on wire racks.



FRUIT CAKE LOAVES


2/3 cup pecan pieces

1/2 cup sweetened dries cranberries

13 cup dried apricots, chopped

1/3 cup pitted prunes, chopped

2 Tbsp. sweetened flaked coconut

2 Tbsp. raisins

2 Tbsp. brandy

2 tbsp. honey

1/2 cup butter softened

1/3 cup firmly packed dark brown sugar

1 large egg

2/3 cup all-purpose flour

1/4 tsp. baking soda

1/4 tsp. ground nutmeg

1/8 tsp. ground cinnamon

1/8 tsp. ground cloves

1/4 tsp. dark corn syrup


Preheat the oven to 350*F.

Combine the first 6 ingredients in a mixing bowl. Stir together brandy and honey in a small saucepan cook over medium heat for 2 minutes. Pour over fruit mixture, stirring gently, set aside.

Line bottoms of the 4 mini-loaf pans with brown parchment paper, grease paper and sides of pans. set aside.

Beat batter at medium speed of an elec. mixer until creamy. Gradually add brown sugar, beating well. Add egg beating well. Combine 1/3 cup flour, soda and next 3 ingredients, gradually beat, add to the batter mixture, beating at low speed until blended, add corn syrup beating just until blended.

Stir remaining 1/3 cup flour into fruit mixture, tossing gently to coat. Fold fruit mixture into the batter and spoon into the loaf pans.

Bake for 35 minutes or until wooden pick inserted in the center comes out clean. Cool pans on a wire rack for 10 minutes, carefully remove from the pans and peel off the paper. Cool completely on a wire rack.



BANANA-NUT BREAD


1-3/4 cups all-purpose flour

1/2 cup sugar

2-1/2 tsp. baking powder

1/2 tsp. salt

1 large egg, lightly beaten

1 cup mashed ripe banana

1/2 cup milk

1/3 cup oil

1/2 cup chopped pecans or walnuts

Stir together the first 4 ingredients in a large bowl, make a well in center of mixture. Combine egg, mashed banana, milk and oil, add mixture to dry ingredients, stirring just until moistened. Fold in pecans. Spoon batter into greased mini-loaf pans.

Bake for 32 to 34 minutes or until a wooden pick comes out clean.

Cool on wire racks 10 minutes, remove from the pans and cool completely on a wire rack.