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In blender or food processor, process apples, oranges and raisins until finely chopped, set aside. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts. Pour into 3 greased 8" X 4" loaf pans. Bake at 350 degrees doe 50-55 minutes. or until a wooden pick inserted near center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #662 by lunchuck
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Hannabanan67 2 years agoI tried this today it's so good! I was like dang I'm good at cooking
vbordlee 3 years agoI happened to have two oranges that needed to be eaten and since my family doesn't eat much citrus unless it's squeezed into a glass---I was eager to bake this bread. Took longer than I'd hoped since I was in a hurry that morning but I'm so glad to find this recipe. Next time I'll just plan ahead to make sure I don't have anywhere to go for the next couple hours. One thing I did change---well a couple things...First, I used two whole oranges that I'd processed with my Jack Lalane juicer, using both the pulp and the liquid. I didn't measure but the liquid amount looked right so I didn't add any additional orange juice. Also, I used only two small apples instead of the amount called for. But the pulp from the oranges balanced this out as well. Added a generous amount of walnuts, again not measuring precisely. Probably added about 1/4 cup more than called for. Oh, and I did not use shortening. Rather, I used coconut oil. This makes a large amount of batter so it worked just fine to put in a bundt pan and one additional small loaf pan. I should have taken the small loaf pan out a bit sooner than the bundt pan but I had other things going on----Still even the loaf pan turned out fine. Finally, I topped this with a smooth, creamy creamed cheese sauce. One package cream cheese, 1/2 cup milk, 1 small box organic powdered sugar, 1 tsp almond extract (oh and I also didn't have any lemon extract so I substituted almond extract in the bread batter as well). This was blended till creamy in a blender. Made the perfect addition to the 'cake' and loaf bread. One last thing. I took out the big white inner peeling sections from the pulp so that it would not be unnecessarily bitter. Worked fine.