Essie Andrews, F.H.S.
- 1 cup fresh cranberries, thick-sliced
- 2 cup all-purpose flour
- 1 cup sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup orange juice
- 1 Tbsp grated orange peel
- 1/4 cup soft shortening
- 1 egg slightly beaten
- 1 cup whole pecans or walnuts
Preheat oven to 350°F. (180°C.. Assemble salad maker. Slice cranberries as indicated above. Assemble mixes. In large mixer bowl, combine dry ingredients. Add juice, peel, shortening, and egg. Mix at number 3 until well blended. Stir in nuts and cranberries. Pour into a greased 9x5x3 inch (23x13x8 cm) pan.
Bake 55 – 60 minutes. Cool slightly before removing from pan.
Finish cooling on wire rack.
Yield: 1 loaf
