Yield: 18 Servings
Measure | Ingredient |
---|---|
1⅓ cup | Flour |
1 teaspoon | Baking soda |
1¼ teaspoon | Salt |
¾ cup | Sugar |
1 \N | Orange; grated peel only |
6 tablespoons | Butter; cut into 1\" pieces |
2 larges | Eggs |
1 \N | Orange; Juice only |
1¼ cup | Fresh cranberries, chopped |
1 cup | Walnuts or pecans, chopped |
PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins. Mix together the flour, baking soda and salt. Put the sugar and orange peel in a bowl, food processor or mixer, along with the butter, eggs and ½ cup of the orange juice. Beat or process until smooth. Add the cranberries, nuts and the flour mixture, beating until just combined. Pour into the pan or cups. Bake 1 hour for the loaf and 30 minutes for the muffins. Remove from pan. Cool on a wire rack.
Makes 1 Loaf or 18 Muffins
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK