Ingredients
- 3 eggs
- 300 gr sugar
- 280 gr artichoke hearts
- 250 gr flour
- 120 ml vegetable oil
- 90 gr walnuts
- 85 gr currants
- 60 ml orange juice
- 5 gr baking powder
- 5 gr baking soda
- 1 gr nutmeg
- 1 gr cinnamon
- 1 gr salt
Wash currants and allow to drain. Set aside. Drain artichoke hearts and chop in food processor or blender. Combine the artichoke hearts, sugar, oil, orange juice, and eggs in mixer. Blend thoroughly. Sift flour, baking powder, soda, nutmeg, cinnamon, cloves, and salt together. Add to artichoke mixture, blending well. Stir in walnuts and currants. Pour into 2 greased 9 x 13 cm loaf pans and bake at 180ºC or 40-45 minutes. A greased bundt or tube pan may also be used, baking at 180ºC or 1 hour. From Palm Country Cuisine received in the July '94 swap from Laura Workman Formatted for MM by Pegg Seevers 0. 945626477541.37 ----
