 Ingredients
3 eggs
3/4 cup brown sugar
1/4 cup melted butter or margarine
3/4 cup honey
2-1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup Sun-Maid Natural Raisins
1/2 cup Sun-Maid Zante Currants
1/2 cup chopped walnuts
3/4 cup milk
Directions:
In mixer bowl, BEAT eggs and sugar just to blend. Mix in butter and honey. Sift together flour, baking powder, soda, salt and spices.
TOSS raisins, currants and walnuts with a tablespoon of the flour mixture; set aside.
ADD dry ingredients to batter alternately with milk, beating just until smooth after each addition. Stir in raisin mixture.
POUR batter into greased and floured 9 x 5-inch loaf pan.
BAKE at 325 F for 60 to 70 minutes or until toothpick inserted in the center comes out clean.
COOL in pan 10 minutes; loosen edges and remove to wire rack.
BRUSH warm loaf with additional honey; cool. Wrap and let stand 24 hours. Brush with honey again before slicing and serving.
Makes 12 servings.
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