| 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
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