| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cakes, Low fat |
8 |
servings |
INGREDIENTS
| 2 |
c |
All-Purpose Flour |
| 2 |
c |
Sugar |
| 1 1/2 |
ts |
Baking Powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking Soda |
| 1/4 |
c |
Firm Unsalted Butter |
| 1/4 |
c |
Fresh Orange Juice |
| 1 |
|
Egg; Beaten |
| 1 |
ts |
Grated Orange Rind |
| 1 |
c |
Chopped Fresh Cranberries |
| 1/3 |
c |
Chopped Walnuts |
| 1/4 |
c |
Chopped Pecans |
INSTRUCTIONS
For best flavor, make 1 day ahead of serving.
Preheat the oven to 350F. Butter a 9" loaf pan.
Combine flour, sugar, baking powder, salt and baking soda in a bowl;
mix well. Cut in butter to make a coarse consistency.
Mix together orange juice, egg and zest. Add to dry mixture, stirring
only enough to moisten all ingredients. Fold in cranberries and nuts.
Spread into prepared pan; bake about 1 hr.
Cook in pan for 15 min before removing.
Yield: 1 loaf
Entered into MasterCook by Reggie Dwork <reggie@reggie.com>
NOTES : Cal 397.9 Total Fat 8.9g Sat Fat 4.1g Carb 76.8g Fib 0.7g Pro
4.5g Sod 422mg CFF 19.7%
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 16,
1999, converted by MM_Buster v2.0l.
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