Marsala Florio, 1920
Marsala Florio, 1920
D'Yean, Jean
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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

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Marsala and Fruit Biscuit Bread




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 Still Life with Wine & Fruit
Still Life with Wine & Fruit
Noble, James S.
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Marsala and Fruit Biscuit Bread
The Silver Palate Good Times Cookbook
Julee Rosso, Sarah Leah Chase, Sheila Lukins, 1985, Workman Publishing Company, Inc.

1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
4 eggs
3 tablespoons sweet Marsala
1 1/2 teaspoons vanilla extract
pinch salt
1/3 cups dried apricots
1/3 cup diced dates
1/3 cups diced dried figs
1 3/4 cups unbleached all-purpose flour
1/2 cup coarsely chopped toasted hazelnuts

1. Preheat oven to 350 degrees F. Butter and flour a 9-by-4-inch loaf pan.
2. Cream the butter and sugar in a large mixer bowl. Add the eggs, one at a time, beating well after each addition. Beat in the Marsala, vanilla extract,
and salt.
3. Toss the dried fruits with the flour and stir into the batter with a wooden spoon until well combined. Stir in the nuts.
4. Pour the batter into the prepared pan. Bake until golden, about 1 hour.
5. Remove from the oven and let stand for 10 minutes. Invert onto a wire rack to cool completely.


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