Ingredients
1/2
Teaspoon ground Cardamom
1
Cup Fresh Grated Coconut
1/2
Cup Mixed Zest of Orange & Lemon
1/2
Cup Chopped Walnuts/Almonds
3
Tablespoon Spiced Rum ( I used Captain Morgan)
1
Teaspoon Orange extract
1
Cup Brown Sugar (Or 1 cup of White Sugar)
Directions
1.
Sift the flour, cardamom, Cinnamom & Baking Soda to incorporate as much air as possible.
2.
Squeeze out the grated coconut to make it dry & save the milk. Add the sugar to the coconut and mix with a wooded spoon. Add half of the Coconut Milk, & Rum and mix.
3.
Chop the butter in to small pieces and add it the coconut mix. Beat the egg, Vanilla Essence & Orange Extract and add to this as well. Mix well.
4.
Add Flour mixture to the coconut mixture. Add rest of the coconut milk & mix with a wooden spoon to make a soft dough.
5.
Grease & Flour the bread pan. Preheat oven to 325 degrees F.
6.
Add the zests, nuts, raisins & dates to dough mixture. Mix well but gently so as not to press the air incorporated to the flour when sifting. Pour mix in the pan.
7.
Place on the top shelf of the oven and bake for an hour.
8.
Move it to the bottom shelf of the oven and bake for another 20 minutes.
9.
Do the toothpick/skewer test. If it comes out clean, remove from the oven for 2-3 minutes.
10.
For the Glaze: Mix one tablespoon of sugar & one tablespoon of water in abowl & pour over the finished bread to give the bread a glaze.
11.
Return to the oven for about 5 minutes.
12.
Take it out and cool on a wire rack for an hour.
13.
Serve it for breakfast, in the evening with coffee, or as a dessert topped with your favorite Ice Cream or Compote. I had it with Orange Sauce and tasted really good. But with all those fruits & nuts in it, it tastes amazing just by itself.
Columbus Restaurants
