4 cups all-purpose flour
1/3 cup each raisins, currants, mixed candied fruit and chopped figs
3 tbsp granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 cups buttermilk
1 1/2 tsp grated orange rind
3 tbsp vegetable oil
1 egg
Glaze
1/2 cup icing sugar
1 tbsp orange juice
In large bowl, whisk together flour, raisins, currants, candied fruit, figs, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, orange rind, oil and egg; pour over dry ingredients ans stir just until moistened and ragged.
Turn out dough onto lightly floured surface. With lightly floured hands, knead gently 10 times or just until dough holds together. Place on greased baking sheet; flatten into 9-inch (23 cm) circle 3 inches (8 cm) thick. With serrated knife, score top into sixths.
Bake in centre of 350 F oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean. Let cool on pan on rack for 5 minutes. Cut into wedges or slices.
Glaze
While bread is cooling, mix the icing sugar and orange juice; spread over warm bread.
Source: The Complete Canadian Living Cookbook, 2001
This bread was FABULOUS! I made it tonight using dried pineapple and papaya, and golden raisins - wow. It's like a very thick scone - we ate it with butter but I think it would be delicious with lemon curd as well. Definitely a recipe for the "weekly rotation"!
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