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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: In a large saucepan, bring 2 cups sugar and the water to a boil, stirring
to dissolve the sugar. Add the berries and simmer over low heat for 10
minutes or until berries pop open. Cool. Drain the berries, reserving the
juice and measuring 1 cup of berries for use in the bread.
Sift together the flour, salt, baking powder and baking soda. In a large
bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries.
Add the flour mixture to the berry mixture, stirring until blended. Pour
the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a
preheated, 350'F. oven for 1 hour or until a toothpick inserted in the
center comes out clean.
For a topping (optional) combine the cranberry juice, 2 tablespoons sugar
and the Grand Marnier in a small saucepan and stir over low heat until
heated through. Poke a few holes in the baked loaf and pour on the topping.
Cool 10 minutes in the pan. Turn the loaf out on a rack and cool
completely. Wrap in foil and store one day before slicing. Makes 1 loaf.
Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat; (3.8
grams saturated fat); 4 grams protein; 22.4 grams carbohydrates; 71.7
milligrams cholesterol; 169.4 milligrams sodium.
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