Caraway-Fruit Quick Bread

• 4 cups sifted all-purpose flour
• 3/4 cup sugar
• 4 tsp. double-acting baking powder
• 1 tsp. salt
• 2 Tbsp. caraway seed
• 1 cube butter
• 1 cup seedless raisins
• 1/2 cup currants
• 1/2 cup chopped walnuts
• 2 eggs, well beaten
• 1 cup milk

1. Preheat oven to 350 degrees.
2. Grease a 5 by 9 inch loaf pan. Sift flour, sugar, baking powder and salt into mixing bowl.
3. Stir in caraway seeds.
4. Add butter.
5. With a pastry blender or two knives, blend until mixture is the texture of coarse corn meal.
6. Stir in raisins, currants, and walnuts.
7. Blend beaten eggs and milk; add all at once to fruit mixture, stirring just until all the flour is moistened.
8. Turn out onto a lightly floured board and knead lightly until smooth; shape into smooth loaf.
9. Turn into greased loaf pan and bake for one hour, or until loaf starts to come away from pan. Yields one 5 by 9 inch loaf.

flour, sugar, doubleacting baking powder, salt, caraway seed, butter, raisins, currants, walnuts, eggs, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=26306 (may not work)