Caraway-Fruit Quick Bread - cooking recipe

Ingredients

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

Preparation

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