Lemon & Dried Fruit Bread

• 1 large lemon
• 12 cup margarine, at room temperature
• 34 cup sugar, plus
• 2 tablespoons sugar
• 12 cup liquid egg substitute (like Egg Beaters, 4oz)
• 1 12 teaspoons baking powder
• 12 cup milk
• 1 34 cups cake flour, plus
• 3 tablespoons cake flour
• 13 cup toasted almond, chopped
• 12 cup dried apricot
• 12 cup dried peaches, chopped
• 12 cup dried sweetened cranberries

1. Heat oven to 350 degrees.
2. Coat a 9x5x3" loaf pan with nonstick spray.
3. Grate 2 1/2 tsp peel from lemon; squeeze 2 1/2 tbsp juice.
4. Beat margarine, 3/4 cup sugar, egg product, peel, and baking powder in a large bowl with mixer on medium speed until creamy.
5. On low speed, beat in milk, then flour to blend.
6. Fold in nuts and fruit.
7. Scrape into pan.
8. Bake 50-60 minutes until a pick inserted in center comes out clean.
9. Cool in pan o wire rack 5 minutes before inverting on rack; turn top side up.
10. Place on wax paper.
11. Pierce bread.
12. Mix juice and remaining 2 tbsp sugar; brush on bread, letting it soak before adding more.
13. Let cool.
14. Cut with a serrated knife to serve.

lemon, margarine, sugar, sugar, liquid egg substitute, baking powder, milk, cake flour, cake flour, toasted almond, apricot, peaches, cranberries

Taken from www.food.com/recipe/lemon-dried-fruit-bread-110277 (may not work)