| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert, Breads |
10 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour; sifted |
| 1 |
c |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/4 |
c |
Butter or margarine |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Grated orange peel |
| 3/4 |
c |
Orange juice |
| 1 1/2 |
c |
Light raisins |
| 1 1/2 |
c |
Chopped cranberries; fresh or frozen |
INSTRUCTIONS
Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.
Cut in butter until mixture is crumbly. Add egg, orange peel, and orange
juice all at once; stir just until mixture is evenly moist. Fold in raisins
and cranberries. Spoon into a greased 9 x 5 x 3- inch loaf pan. Bake at 350
degrees for 1 hour and 10 minutes, or until a toothpick inserted in center
comes out clean. Remove from pan; cool on a wire rack. If you choose, you
may substitute cranberries for the raisins to have an all cranberrry bread.
Makes 1 loaf. Recipe tested by the Food Department of Parents' Magazine.
Formatted by (and tried by) Lynn Thomas dcqp82a@prodigy.com. Recipe from
the story "Cranberry Thanksgiving" by Wende and Harry Devlin (Macmillian
Publishing Co. ISBN: 0-689-71429-7) Lynn's notes: I made this for the first
time November 1973. A good recipe--don't overbake or it will be dry. Serve
with a flavored butter or orange marmalade.
Recipe by: Cranberry Thanksgiving
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 25, 1997
A Message from our Provider:
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