3/4 c Currants
14 oz Artichoke hearts; or 1-1/2 c
Pulp 1 1/2 c Sugar
1/2 c Vegetable oil
1/4 c Orange juice
3 Eggs
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Salt
3/4 c Walnuts; chopped
Wash currants and allow to drain. Set aside. Drain artichoke hearts and chop in food processor or blender. Combine the artichoke hearts, sugar, oil, orange juice, and eggs in mixer. Blend thoroughly. Sift flour, baking powder, soda, nutmeg, cinnamon, cloves, and salt together. Add to artichoke mixture, blending well. Stir in walnuts and currants. Pour into 2 greased 9 x 5-inch loaf pans and bake at 350 degrees for 40-45 minutes. A greased bundt or tube pan may also be used, baking at 350 degrees for 1 hour. From Palm Country Cuisine received in the July ’94 swap from Laura Workman Formatted for MM by Pegg Seevers 8/9/94 —–