Ingredients
3 medium oranges
3/4 c. plus 1/4 cup granulated sugar
1 1/2 c. chopped dried apricots
3 tbsp. minced crystallized ginger
2 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 tbsp. orange liqueur, such as Cointreau, Grand Marnier, or Triple Sec (optional)
1 stick unsalted butter
2 large eggs
confectioners’ sugar
Preparation
Step 1Using a vegetable peeler, remove bright orange outer zest from oranges. Thinly slice zest into slivers (you should have about 1/2 cup zest). Combine zest and 1/2 cup water in small saucepan and bring to a boil. Lower heat, cover, and simmer 5 minutes. Add 3/4 cup granulated sugar and stir to dissolve. Add apricots and ginger and continue simmering, stirring occasionally, 8 to 10 minutes longer (the fruit will be candied and sticky, with almost no liquid left). Remove from heat and cool to room temperature.Step 2Preheat oven to 325 degrees. Butter a 9" x 5" x 3" loaf pan.Step 3Sift together flour, baking powder, and salt.Step 4Combine milk with liqueur, if desired; set aside.Step 5Beat butter and remaining 1/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the cooled orange-apricot mixture. Add flour mixture alternately with milk, beginning and ending with dry ingredients. Stir after each addition until just combined, and then scrape batter into prepared pan.Step 6Bake 1 hour, or until a knife or wooden skewer inserted in the center comes out clean. Cool on a rack 10 minutes. Remove from pan and return to rack to cool completely. Wrap tightly with plastic until ready to serve. Dust with confectioners’ sugar before slicing.
