| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bread |
16 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Orange juice |
| 1/2 |
c |
Butter; melted |
| 2 |
|
Eggs; beaten |
| 1 1/4 |
c |
Coarsely chopped cranberries |
| 1/2 |
c |
Chopped nuts |
INSTRUCTIONS
1. Preaheat oven to 350°. Grease one EKCO Baker's Secret Large Loaf Pan
(9.25x5.25-inches) or two Medium Loaf Pans (8.5x4.5-inches) or four
Fruitcake/Mini Loaf Pans (5.75x3-inches).
2. Mix together flour, sugar, baking powder, salt and baking soda. Combine
orange juice, butter and eggs; stir into dry ingredients, mixing just until
moistened. Stir in cranberries and nuts.
3. Spoon mixture into prepared pan(s). Bake as follows: Large Loaf Pan for
1 hour and 5 minutes, or Medium Loaf Pans for 35-40 minutes, or
Fruitcake/Mini Loaf Pans for 30-35 minutes or until wooden pick inserted in
center comes out clean. Cool 5 minutes; remove from pan. Cool on wire rack.
Makes one 9x5-inch loaf or two 8x4-inch loaves or four 6x3-inch loaves.
EKCO HOUSEWARES, INC.
9234 WEST BELMONT AVENUE
FRANKLIN PARK, IL 60131
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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